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Buttered Toast and Cheese

A slice of bread buttered and topped with grated Cheshire cheese, then broiled until browned.

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. Butter the round of bread.

  2. Grate enough Cheshire cheese over the buttered toast to cover it about half the thickness of the toast.

  3. Place the toast under a broiler until the cheese is browned.

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

Bread
Provides the sturdy base that holds the melted cheese.
Butter
Adds fat that carries flavour and helps the bread toast evenly.
Cheshire cheese
Melts and browns on top, providing the savoury flavour and golden crust.

The step that matters

Broiling until the cheese is browned. Cheese can go from golden to burnt quickly under a broiler. Browning comes from the Maillard reaction at high heat, so watch closely and stop once the surface is golden and 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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