Which cheese is best?

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.

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

Cooking - Gouda any day.

Just eating - Manchego

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!

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!

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

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

Extra strong cheddar with Branston Pickle

I want one right now!

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!!!!

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.

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.

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

Or a bottle of rum! Yo Ho Ho!

Award yourself a plate of cheese and crackers.

Yes! well done!

Was it Ben Gunn in Treasure Island?

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.

Gloucester. Oh and we love Wendleydale and Swaledale too.

We love cheese. At home in France we buy mostly Roquefort, bleu d'auvergne, brie and goat and we get Spanish and Italian cheeses when we can. From England we bring stilton, red Leicester, double Goucester and cheddar. In fact the only cheese we don't like much is the Norman stuff from the cows that are grazing all around us.
Today for lunch I am doing spinach and bacon bits with melted brie on top. No bread obviously.

No cheese at all - I'm intolerant. I have to check the labels on anything I buy to make sure that they haven't added cheese to it.

Farmhouse Lancashire (though farmhouse is a bit too good for cheese on toast) or Wensleydale. DH lerrrves cheese on toast. He doesn't care what kind of cheese it is!

Cheddar or Red Leicester are my favourites on toast, with Marmite.

HildajenniJ The only cheese I would attempt to cook on a fork is Haloumi, but not as nice as your description of the 'good old days'. You have made me hungry (it doesn't take much!)

We tend to have phases of favourite cheese - Brie had a really good run and when we were without visitors it was the only one we bought - now we have gone back to a hard cheese and buy Comté most of the time - very similar to cheddar. I find that to get really good cheese you need to buy the most expensive Brie de Meaux or Comté which has been matured for about 12-14 months.
Back in UK it is a good mature cheddar all the way for us and maybe occasionally a Boursin type with herbs etc.

A good strong cheddar with a good slosh of Worcestershire Sauce on top. Scrummy.