Toasted Cheese

Thumbnail of Toasted Cheese recipe

Chedder is allowed to be the richest cheese, and is therefore the best adapted for toasting, from the fact that it is not so liable as other cheeses to become tough and uneatable before it is cold.

Cut the cheese in flakes; put it in a small silver or tin dish, made for the purpose, and which may be procured at Adams' Ironmongery showrooms, Haymarket; set the cheese either in the oven or before the fire to toast or melt, and as soon as it becomes thoroughly dissolved, stir it together with a pat of butter, mignionette pepper, and a little made mustard; and let it be eaten instantly with dry toast, or pulled bread.

No. 333