What cheese is the best cheese for making cheese on toast?

Question

My best mate and I spent a considerable amount of time during our weekly pub sessions discussing how to make the best version of the best post pub snack, cheese on toast. We were amazed at how many variations we came up with for this simple snack (we were quite drunk by this point) but couldn't decide on the best... Is it cheddar, red leicester, edam or goats cheese? Do you use brown sauce, worcestershire sauce, or marmite? Does it go on top or underneath the cheese?

Answer 1

Davidstow Cornish Cheddar.
With brown sauce on top and it must be HP.

Answer 2

OOOOh. Well its really a question of taste, and having run a pub and had this very debate around the bar during a lock in, with all the customers and my partner, who was a master chef, we decided it came down to what you had been drinking that night. If you've just been out down the local for a few lagers, probably cheddar with worcestershire sauce will do rather nicely, on top of the cheese. If you've been drinking real ale, you may want to go down the red leicester route, maybe with sauce, probably worcestershire again. If its summer and you've been at the sangria or wine all night, then fried haloumi with olive oil, basil and some crushed black peppper hits the spot. Edam however is always a no no. It just doesn't melt. I also quite like mozzarella on toast, but probably best on posh italian bread.

But I think, and we came to this unanimously, about three in the morning, all shouting together, that cheddar, on its own, on toas, with a mug of tea, cannot be beaten, so we all trouped off to the kitchen and made some, nothing was left, except the mess. I suggest you have some drinking sessions so that you can conduct experiments after the pub shuts. Happy cooking!

Answer 3

First lightly toast your bread in the toaster to make it firm and suitable for use as a structural element. This is the base for all of the following recipies.

Next spread a light film of margarine on, and then a layer of red hamburger relish.
Now grate up a load of strong mature cheddar, a smaller amount of a white crumbly cheese like cheshire or wensleydale, and a smaller amount again of parmesan, then mix all these cheeses up.
Sprinkle this cheese on top, and then grate a little bit of black pepper over it all before toasting it to a nice golden brown.

OR

lightly spread margarine on your toast.
Chop up a red onion into some nice thin rings and disperse these randomly over the toast.
Now grate some strong cheddar into a bowl and break an egg into it, and add either some chilli flakes or else a dash of tabasco.
Spread this over the top of the toast and onions and again toast it until it's golden brown.

Answer 4

Im a Red Leicester user. How about putting 2 teaspoons of Escona red pepper sauce on each slice of untoasted bread before you put the cheese on? Its best left for a couple of mins after you take it from under the grill. That way its hot but not TOO hot

Answer 5

Irish Mature Cheddar with English mustard underneath.

Answer 6

Personally, I love a good Welsh Rarebit (or Rabbit, to some); basically melted cheddar with some dry mustard, a dash or 2 or Worcestershire, maybe a bit of sherry or milk to blend, then pour over toast....the BEST!

Answer 7

Mature cheddar with Brown sauce yum

Answer 8

Mitchelstown mature cheddar with slices of small ripe cherry tomatoes on top, grilled until warm and melted and a small dash of worcester sauce to finish. Lovely!

Answer 9

i use cheddar or red liecester. I wouldn't use any soft cheeses because some of them you might as well spread on your toast cold, and then when they melt they go everywhere. Out of the sauces i would use worcester sauce

Answer 10

melt cheddar in a pan with some beer to help it melt, add hot mustard, worcestershire bubble 2 minutes, take off heat, add 1 egg, pour over buttered toasted bread, place under griller 2 minutes, yum