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To Toast Cheese

A slice of bread topped with a slice of cheese, toasted until the cheese melts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Toast Cheese

Ingredients

Directions

Prepare

  1. Toast the bread until golden brown.

  2. Remove the crusts from the bread.

Melt and serve

  1. Place the cheese on top of the bread, ensuring it is slightly smaller than the bread.

  2. Use a cheese toaster or place under a broiler.

  3. Stir the cheese as it melts to prevent a skin from forming.

  4. Remove from heat as soon as the cheese is fully melted.

  5. Serve immediately.

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

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

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

What each ingredient does

Bread
Provides a crisp, sturdy base that holds the melted cheese.
Cheese
Melts into a creamy, rich layer that gives the toast its flavor and body.

The step that matters

Remove from heat as soon as the cheese is fully melted.. Prolonged heat makes cheese fats separate, so it turns oily, greasy and tough. Stopping once it melts keeps the texture smooth and creamy.

“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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