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Welsh Rare Bit

A cheese toast made by melting cheese in warm milk and pouring over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheese and bread 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 ↓

Welsh Rare Bit

Ingredients

Directions

  1. Heat the warm milk in a saucepan.

  2. Add the grated or sliced cheese and stir until it melts.

  3. Bring the mixture to a boil.

  4. Pour the cheese mixture over the sliced 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.

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

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

  2. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Milk
Forms the liquid base that carries the melted cheese and keeps the sauce smooth and pourable.
Cheese
Melts into the liquid to give the sauce its richness, savory flavor, and thick body.
Sliced toasted bread
Provides the crisp base that holds the warm cheese mixture and soaks up some of it.

The step that matters

Bring the mixture to a boil. Strong heat can make cheese proteins tighten and fat separate, leaving the sauce grainy or oily. Keep the heat moderate once the cheese has melted.

“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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