Which cheese is best?

Gloucester. Oh and we love Wendleydale and Swaledale too.

lefthanded you have our deepest sympathy.Is life worth living without cheese on toast?
Interesting about Marmite, would never have thought of that.
IMO only Wensleydale or Lancashire will do for toasting but it takes all sorts of weirdos different tastes, as they say!
A prize for the first person to answer this; who said " I dreams of cheese, toasted, mostly!" clue.... A classic novel.

Was it Ben Gunn in Treasure Island?

Yes! well done!

Award yourself a plate of cheese and crackers.

Or a bottle of rum! Yo Ho Ho!

Rosesarered- yes, we toast Gruyères and Comté (our French local version) and from time to time, Stilton too. Lush.

Why did I have to pick up and read this thread just before lunch time? I love cheese on toast, any good strong cheese, with sliced, cold, pickled beetroot on top. One of my favourites, and one that I save to eat on my own
. So in a minute I'm off to the kitchen. DH is out for the afternoon, but I have made him a coconut cake this morning and will fill and top it later.

Such a shame Cheddar never applied and got an AOC/IGP protection- it is indeed fabulous when well made- but the world is full of poorly made factory cheddar not worthy of the name - so sad.

We just love to show the Swiss and French how versatile and brilliant UK cheeses are- and they are amazed at the variety and quality- always.

definately cheddar cheese for cheese on toast.

i once went to a bar and had a "danish" - cheese topped with onion rings toasted until the cheese was melted and the onions softened. then a slice of ham was added and put under the grill for a little while until warmed. absolutely gorgeous. i still make that today ............. must go and get some onions and sliced ham!!!!

I want one right now!

Extra strong cheddar with Branston Pickle

My DH is the king of cheese and crackers - imaginative combinations, always with a glass of port, he even makes cheese sculptures! For cheese on toast I think it has to be cheddar with Worcester sauce. Little cubes of cheddar with 1/2 pickled onion is a great afternoon snack too

Cathedral City or Red Leicester are my favourites. Too many prepacked cheeses have no taste,

This has made me sooo hungry. I'll have to make some - but which version? I usually use cheddar but vary condiments - grated and mixed with thinly sliced spring onion (ordinary, if no spring onion) with a dash of Tabasco, or plain with grated black pepper added after cooking, or as before but served with a side of ice cold firm tomato, or toast smeared with tomato pesto and then topped with a mix of grated cheddar and parmesan.
I even used to do a version that my son loved which was tuna mixed with a little mayo, chopped sundried tomatoes and sweetcorn covered with cheddar. When I was a child my mother, obviously ahead of her time, used to make a "deconstructed" cheese on toast - she would layer cheese and onion in a saucer, grill and serve with toast so you could spread the cheese on the toast as you ate it. She would also crack an egg in a saucer, top it with slices of cheese and grill, being in a shallow saucer the egg would spread out and cook quite quickly. Who thought this thread would lead me on such a trip down memory lane!

Another vote for strong Cheddar and Red Leicester. Now and again I like stretchy cheese like Gouda or Edam with tomato sauce underneath.

My DH would eat Marmite on toast until the cows come home (with my cheese ). Marmite is disgusting stuff. Bleurgh!

Cooking - Gouda any day.

Just eating - Manchego

A good strong Cheddar and thinly sliced red onion, toasted, with a sprinkle of Worcestershire sauce.

Otherwise Cheshire, Brie, Wensleydale, Feta, more Cheddar - anything as long as it's cheese

She would also crack an egg in a saucer, top it with slices of cheese and grill, being in a shallow saucer the egg would spread out and cook quite quickly
My DM used to do that too, I think she grated the cheese and covered just the white of the egg. Yum, I could eat one now, even though I've had healthy soup for lunch.

I like cooking with Gruyere but I wish it wasn't so expensive!

Would the heat not crack the saucer?

DH just said.. ditch the curry tonight, we are having cheese on toast. But no cheese,no toast so he's gone out and bought some...... wine
Hic

I have two ways quick one which is cheddar sliced on toasted bread or if I've got time great the cheese add an egg some mustard of your choice not to much mix and spread on toast put under the grill to bubble up yum.
Hildajennij halloumi doesn't melt you could try that or google none melting cheese and see what it comes up with..

Rosesarered -"Would the heat not crack the saucer?"

It was an old saucer that she used just for doing the cheese - don't know what it was made of or why it never cracked! Guess they don't make em like they used to.

Rosequartz, if I have ever mentioned the egg and cheese saucer people look at me as if I'm mad, so glad someone else has heard of it!!

I was so disappointed earlier - went to fridge - no cheese!!!!
Something to look forward to tomorrow after I go shopping.

I'm going to have a go at that saucer thing!