Cheese on toast. What is the best variety of cheese and why?

Question

I am particularly interested in consistency and flavour.

Note: some readers may know this better as grilled cheese, Welsh Rarebit.

Answer 1

I like to use a combo of smoked swiss and mozarella. they are lower in fat and therefor less greasy. taste good!!!!mmmm...

Answer 2

Welsh Rarebit is wonderful. Thank you for this question, because it has brought back wonderful taste memories!! My mother used to make this for my tea.

I still make cheese on toast - but just call it cheese on toast. I think the Rarebit is made with other ingredients too? Sorry that I can't remmebr off hand - but going off now to look.....

I am fairly sure my mother used Mild English Cheddar (because us fussy children didn't like strong cheese then)

When I make cheese on toast now, I use medium English cheddar cheese from South East London Sainsburys!!!

I guess the real Welsh Rarebit should please stand up?

It must be made with Welsh cheese, right?

Answer 3

In general, I think a mature or extra mature cheddar works as the best cheese for cheese on toast. If you like it stringy, go for mozarella. I also think Red Leister makes a nice alternative. If you’re french, why not try a bit of bree on top? But don’t melt it, it’s already gooey enough. You could try doing one half in one type of cheese and the other in a different. Grating the two sorts together could be a good plan, for a multitude of tastes and textures after cooking.

Answer 4

Cheese on toast ranks as one of my very favorite taste experiences...for some reason the tang of the cheese and the yummy slightly burnt crispy toast taste is just mmmmm...I love a nice sharp cheddar. I am not quite as fond of grilled cheese simply because the butter interferes with the cheese/bread contrast, and because the bread gets all soft. Drat, now you've got me all hungry, and I was starting my diet this morning, lol!

Answer 5

Swiss cheese - or Emmentaler as it is known in Switzerland - is always good. It melts well, but can be a bit stringy (don't know if this bother you). My all-time favorite is another Swiss cheese (no holes, this time), called Gruyère. The flavor and consistency of Gruyère when melted is incomparable. You can, of course, add other ingredients, such as pepper, sliced tomatoes, pickles or a thin slice of ham. Spreading a little fine Dijon mustard on the bread also lends an interesting flavor.

Answer 6

I prefer a good mature cheddar on toast, with a good dash of lea and perrins worcester sauce on the bread first.
My alternative is having a good smoked german cheese grilled until the top bubbles and is just turning black. When you bite the thin crust and get to the squidgy tasty cheese underneath, its pure heaven.

Answer 7

Coon cheese is the best cheese to have on toast as its a really strong tasty cheese. Excellent to have it cooked under a griller so that it melts onto the toast and gets a lil burnt in process as it adds to the flavour.

Answer 8

MMMMM, I like to use Cathedral City Cheddar!

Lovely cheese!


Isabell_long age 12

Answer 9

I like to use chedder mild to medium, sometimes with a bit of mustard. as a kid we called it, "toasted cheese" although "grilled cheese" seems more popular in these parts nowadays.
anyway, two slices of bread with cheese in between and buttered on the outside, then pan fried to a golden brown.

Answer 10

Swiss cheese or very sharp cheddar (white) make the best grilled cheese (to my taste). Other people may have different preferences and tastes.

Answer 11

The best would have to be Cheddar Cheese.
The flavor can vary from mild to extremely sharp, and its texture can range from firm but smooth to dry and almost crumbly, depending on the age of the cheese.