Skip to main content
Bread

Cheese Sandwiches

Cheese sandwiches made by mixing cheese, flour, and milk, then cooking until melted and seasoned with salt and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Sandwiches

Ingredients

Directions

Prepare

  1. Cut the cheese into small pieces.

  2. Stir in the flour.

  3. Add the milk.

Cook

  1. Place the mixture on the stove.

  2. Stir until the cheese melts.

  3. Add salt and cayenne to taste.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cheese + flourtop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cheese
Melts into the sauce, providing the main flavor, fat, and creamy body.
Flour
Starch absorbs liquid and thickens the milk and melted cheese into a smooth mixture.
Milk
Supplies the liquid that the flour thickens and the melted cheese blends into.

The step that matters

Stir until the cheese melts. High heat or overcooking can make cheese proteins tighten and separate, leaving the mixture grainy or greasy. Keeping the heat moderate and stirring steadily helps 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.

You might also like

Cheese ToastCheese Toast38 recipesCornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipes