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Savoury Cheese

A melted cheese and Marmite mixture served on buttered toast.

From an old cookbook · modernised transcription
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Savoury Cheese

Ingredients

Directions

Make the topping

  1. Combine the grated cheese, Marmite, butter, and seasoning in a small saucepan.

  2. Stir over low heat until the cheese is fully melted.

Serve

  1. Spread the mixture on buttered toast and serve hot or cold.

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 + 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

Grated cheese
Melts into a creamy, savoury base that carries the flavour of the toast.
Marmite
Adds deep savoury, salty flavour that gives the cheese its characteristic taste.
Butter
Adds fat that helps the cheese melt smoothly and spread easily.

The step that matters

Stirring over low heat until fully melted. High heat can make cheese seize, turn grainy, or become oily as the proteins tighten and fat separates. Gentle, steady heat melts the cheese evenly into a smooth mixture.

“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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