Recipe: The Scientific Formula For The Ultimate Cheese On Toast

Last week, The British Cheese Board and the Royal Society of Chemistry announced that they had found the recipe for the ultimate cheese on toast with a bit of an unexpected twist … so we could resist sharing their findings!

Ingredients: Serves up to four people

-       225g Wensleydale cheese (to note, other crumbly cheeses such as Cheshire, Lancashire or Caerphilly cheese would work just as well for this recipe) -       Four rashers un-smoked back bacon -       Four small spring onions -       Four slices of white bread -       One teaspoon Colemans English Mustard

Optional extras:

- Grating of Sussex Charmer (a cross between Cheddar and parmesan), or a British Mature Cheddar cheese - Mint leaves and thin slices of Braeburn apple to garnish

Method

- Place crumbled cheese and one teaspoon of English Mustard in a non-stick pan over a very low heat - the longer you render it the better the taste. - Meanwhile, microwave (3-4 minutes. 800 watt. on a piece of kitchen towel) or grill bacon, then cut into one inch squares (keep stirring the cheese so that it does not burn or stick). - Add chopped spring onions to melted cheese together with chopped bacon and mix. Place the above on the hot toast, put under the grill for 30 seconds and then serve on a hot plate and enjoy! - To make this dish even better add a teaspoon of grated Sussex Charmer cheese to the melt - don’t over-do this!

Toppings:

-       Cover with some fresh washed mint leaves or ½ of a thinly sliced Braeburn apple