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Buttered Toast and Cheese

A simple toasted bread topped with butter and grated Cheshire cheese, browned until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Buttered Toast and Cheese

Ingredients

Directions

  1. Prepare a round of toast.

  2. Butter the toast.

  3. Grate good Cheshire cheese over the toast, about half the thickness of the toast.

  4. Toast until the cheese is brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cheshire cheese
Melts and browns on top, giving the toast its savoury flavour and golden crust.
Butter
Adds fat that helps the toast brown evenly and carries flavour.
Bread
Forms the crisp base that holds the melted cheese.

The step that matters

Toast until the cheese is brown. Cheese browns quickly once it melts, so it can scorch before the bread is crisp. Watch for an even golden colour, not dark patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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