/ recomended cheese for cheese on toast
Why not tzake the extra few mins and get yourself a nice rarebit fired up?
Get hold of some sumac and sprinkle a bit of that on top of whatever you use, it's ace.
Five cheesestrings side by side. Good luck.
Crumbly cheshire or lancashire with a dash of worcester sauce...
That is one of my favourites along with the Welsh Double - Caerphilly and Fiery Dragon (some weird Welsh cheese with lots of chilli in it). Gentleman's Relish with Sage Derby is good too.
Use GOOD bread, e.g http://www.londonroadbakehouse.co.uk/news.php Toast one side, spread tomato purée on the untoasted side, add a couple of bits of thinly sliced mushrooms, or peppers, and some fresh basil, cover in grated Davidstow Cornish Crackler (easy to get hold of in supermarkets), and toast!
A mini pizza! :-)
7 responses and no poor cheese puns, must be a first.
yeah, it's a bit rare...
Red Leicester is the best for cheese on toast. *folds arms*
It's only a brief topic..
Grate some mature cheddar.
Add one egg
Large teaspoon of english mustard.
Toast it, then add worcester sauce.
I find the with cheese on toast the trick is never to burn the toast, always apply any heat to bread caer-philly.
<gets coat in shame>
What it depends on is whether you like your cheese to release a bit of oil into the bread as you toast it, or whether you'd prefer it not to. Cheddar will, and that makes your toast a bit more moist as you eat it. Lancashire won't, and that keeps your toast crunchy. Get some of each and microwave a bit; the Cheddar will give you cheese solids and release a surprising amount of fluid; the Lancashire will stay combined.
That makes them surprisingly different when toasted. Go experiment and report back.
Halloumi or stilton or, what the hell, both.
I find cheddars to be a bit too sharp (much nicer thinly sliced on an oatcake).
The above are more creamy and buttery. IMHO.
Ayuplass is right. Red Leicester.
None of this nancy goats cheese and weird accompaniments. Just Red Leicester.
Cornish Cruncher from M&S is amazing.
Lincolnshire Poacher Cheese
> Cornish Cruncher from M&S is amazing.
Poncy yuppie cheese
Davidstow with sliced tomatoes on top.....yum!!!! Makes more of a meal too.
> Poncy yuppie cheese
Red Leicester was always regarded as a posh alternative to Cheddar actually. The colour signified that the cows were eating much richer, high quality grass with a greater carotene content.
Sounds like you Red Leicester eater is the posh one. Oh my. Red Leicester and cous cous darlinnnnnnng.
my mum always used to say red leicester made the best cheese on toast - and as far as she was concerned she was stating a fact, not expressing an opinion... she also used to make toasted cheese sarnies, in a frying pan with a bit of butter - mmmm yummy cholesterol!
Me Nan used to call them Cheese Dreams. Me ma made me one t'other day. Figured I had eaten two bulbs of garlic in the previous week, so I was justified. Were good.
why stick to cheese? If you want to create food that also impresses girls, underpant toast is where it's at http://www.nicecupofteaandasitdown.com/underpanttoast/
Of course it's posh. Fortunately it's not some johnny-come-lately cheese like that there Cornish Cruncher nonsense ;-)
I don't like the over crustiness that a toastie maker provides and I've never heard of them being made in a pan. Mine are done under the grill.
I have a yearning for a toasted cheese sarnie now....
I second the egg in cheddar. Bloody lovely.
You don't want to get confused with deep fried toasties though, as for a pan toastie but battered. They're actually healthier than a normal toastie.
Toast one side, to the other side apply sliced (not grated) double gloucester to within a few mm of the edge. Add a few chunks of branston pickle, a sprinkle of oregano and black pepper and toast under a medium grill until bubbling furiously and starting to go golden brown. Wait a short while before biting or you will have scalding hot cheese stuck to the roof of your mouth.
roquefort works quite well
toast one side, warm the other side, lashings of butter, first the sliced tomatoes (or branston pickle) then the davidstow, then mixed herbs, oojjiii......drip,dribble....
....and this works on jkt potatoe as well, mix tuna (tinned in brine and drain) with mayo,chopped peppers and onion and black pepper, put ontop of toast/jkt spud and then the davidstow....off to get me bib....
Also known as "Southland Sushi". With a degree of irony, admittedly. But definitely worth a go.
pataks brinjal chutney, then cheese, then grill :)
Caerphilly + Mustard + splash of beer
> pataks brinjal chutney, then cheese, then grill :)
If you move away from the purist cheese on toast (the correct answer is Red Leicester) then Brinjal with cheddar is the absolute winner.
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