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Toasted Cheese

A simple dish of melted cheese served over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Toasted Cheese

Why it works: Butter and bread 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 ↓

Toasted Cheese

Ingredients

Directions

Make the melted cheese

  1. Cut the cheese into thin shavings.

  2. In a pan, combine the cheese and a bit of butter.

  3. Place the pan over low heat and stir until the cheese dissolves.

Serve

  1. Serve the melted cheese over toasted bread.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  3. Cheese + buttertop 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

Cheese
Melts into a smooth, creamy sauce that coats the toast.
Butter
Adds fat that helps the cheese melt smoothly and gives a richer flavor.
Toasted bread
Provides a crisp, browned base that holds the melted cheese.

The step that matters

Melting the cheese over low heat. Cheese proteins tighten and turn grainy or oily when overheated. Low, gentle heat with stirring lets the cheese melt evenly into a smooth sauce.

“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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