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Formula for the perfect cheese on toast revealed
Phys.Org ^ | 08-19-2013 | Provided by Royal Society of Chemistry

Posted on 08/19/2013 10:28:31 AM PDT by Red Badger

Following a series of scientific tests on the grilling conditions, the Royal Society of Chemistry has today announced the formula for the perfect slice.

The Royal Society of Chemistry, together with the British Cheese Board, has today announced the formula for making the perfect slice of cheese on toast.

Following a series of scientific tests on the grilling conditions, performed by the society's Science Executive, Ruth Neale, the society and the Cheese Board concluded that the ultimate cheese on toast can be made using a formula from the image above.

Ruth, a chemist, said: "As the result of tests we carried out in our Chemistry Centre kitchen, we found that the perfect slice can be made by melting 50 grams of sliced hard cheese, such as cheddar, on a slice of white bread, 10mm thick, under the grill. The cheese on toast should sit at a distance of 18cm from the heat source - which in our grill was at a temperature of 115oC - and needs to cook for four minutes to achieve the perfect consistency and taste.

"To determine our formula we carried out a series of tests on the grilling conditions, changing just one variable at a time - just as a scientist would carry out tests in the lab. To measure what makes the 'perfect' cheese on toast we looked at three different components - the consistency of the temperature of the melted cheese across the slice, the texture of the cheese, and the taste."

Ruth worked with cheese expert Nigel White, Secretary of the British Cheese Board, to judge the cheese on toast experiments for texture and flavour.

Ruth continued: "Our first test looked at the distance of the cheese on toast from the grill. We found that the cheese on toast that was grilled furthest from heat source melted the most consistently, and came out best in the texture and taste tests.

"Based on this result, we then examined the effect of the time under the grill on the cheese on toast. In our first test, it took around three and a half minutes for the cheese to melt completely, so we tried two further tests with the cheese under the grill for a longer period of time and found that four minutes under the grill gave the best results.

"Lastly, we looked at whether sliced, grated or cubed cheese melted best, using the same conditions we had determined previously - so, four minutes cooking time at a distance of 18cm from the grill - and sliced cheese came out on top."

Using these scientifically-determined cooking conditions, Nigel White carried out a further two tests to determine the best type of cheese and bread to use, and together he and Ruth devised the formula for the perfect snack.

Ruth concluded: "Although cheese on toast itself might not be thought of as the most scientific of topics, we hope that the tests we carried out to determine our formula demonstrates the approach scientists take to designing experiments for their research.

"And of course, chemistry has a very important role to play in the making of cheese. Many different chemical techniques are employed in cheese-making processes that result in the huge number of different cheeses available - over 700 in the UK alone!"


TOPICS: Cheese, Moose, Sister; Food; Science
KEYWORDS: cheese; dairy; food; uk

1 posted on 08/19/2013 10:28:31 AM PDT by Red Badger
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To: Red Badger

Bttt


2 posted on 08/19/2013 10:33:29 AM PDT by ConservativeMan55
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To: Red Badger

Worcestershire sauce and a good tangy cheddar are also a must


3 posted on 08/19/2013 10:34:29 AM PDT by Mitch86
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To: Red Badger

There’s actually a restaurant near me that specializes in grilled cheese sandwiches. Of course, they include all sorts of “gourmet” varieties, or nobody would eat there. Their one with Polish sausage and grilled onions that I tried is pretty darn good.


4 posted on 08/19/2013 10:35:45 AM PDT by Boogieman
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To: Red Badger

Of course, years of research and expanding waistlines will be required to create a formula for the perfect grilled ham & cheese sandwich ;-)


5 posted on 08/19/2013 10:40:02 AM PDT by DakotaGator (Weep for the lost Republic! And keep your powder dry!!)
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To: Red Badger

6 posted on 08/19/2013 10:45:18 AM PDT by JoeProBono (Mille vocibus imago valet;-{)
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To: Mitch86

Worcestershire is good on so many things, but I’ve never tried it with grilled cheese. Do you sprinkle it on while cooking?


7 posted on 08/19/2013 10:50:31 AM PDT by Owl558 (Those who remember George Santayana are doomed to repeat him)
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To: Red Badger

So approximately:

50g cheese = 1 3/4 ounces cheese
10mm thick bread = 3/8 inch bread
115 Celsius grill = 239 Fahrenheit grill
18cm distance from grill = 7 1/8 inches distance from grill


8 posted on 08/19/2013 11:05:27 AM PDT by Ray76 (Common sense immigration reform: Enforce Existing Law)
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To: Red Badger
Plenty of good jail recipes.
9 posted on 08/19/2013 11:07:03 AM PDT by KeyLargo
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To: Red Badger

Best choice of cheese would be medium cheddar. Not only is it a very popular cheese but it can also contact the spirit world.


10 posted on 08/19/2013 11:09:02 AM PDT by Hillarys Gate Cult (Liberals make unrealistic demands on reality and reality doesn't oblige them.)
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To: Hillarys Gate Cult

Not only is it a very popular cheese but it can also contact the spirit world.

Yes, cheese goes well with spirits............

11 posted on 08/19/2013 11:15:22 AM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Hillarys Gate Cult

Not only is it a very popular cheese but it can also contact the spirit world.

Yes, cheese goes well with spirits............

12 posted on 08/19/2013 11:15:29 AM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger

Lovely picture.


13 posted on 08/19/2013 11:26:41 AM PDT by toast
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To: Owl558

Put it on just before it goes under the grill. I probably use too much, but then I am actually from Worcestershire so I was raised on the stuff :)


14 posted on 08/19/2013 11:27:22 AM PDT by Mitch86
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To: Boogieman

The Manhattan Deli at the Atlantis Resort and Casino in Reno does a grilled cheese and bacon that is killer. If you watched Barrett-Jackson during Hot August Nights you may have seen some of the eateries there. Awesome!


15 posted on 08/19/2013 11:32:09 AM PDT by rktman (Inergalactic background checks? King hussein you're first up.)
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To: Red Badger

I add bacon to mine then I throw out the cheese and bread.


16 posted on 08/19/2013 11:35:01 AM PDT by Cyman
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To: Red Badger

Sharp cheddar on white. coulda told them that.


17 posted on 08/19/2013 11:43:09 AM PDT by autumnraine (America how long will you be so deaf and dumb to thoe tumbril wheels carrying you to the guillotine?)
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To: Red Badger

I would HIT it!


18 posted on 08/19/2013 11:54:00 AM PDT by Gadsden1st
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To: Red Badger

I would HIT it!


19 posted on 08/19/2013 11:54:09 AM PDT by Gadsden1st
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To: Red Badger

http://www.bing.com/videos/search?q=monty+python+cheese+shop&qpvt=monty+python+cheese+shop&FORM=VDRE#view=detail&mid=BB44B8D3F1037B077661BB44B8D3F1037B077661
If you happen to be feeling peckish.


20 posted on 08/19/2013 11:57:11 AM PDT by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: autumnraine

Try EXTRA-sharp cheddar on whole wheat or pumpernickel!...............


21 posted on 08/19/2013 12:08:00 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger

You know what, reading about this kind of crap coming out of ANY country’s government agency pisses me off. Like they don’t have anything better to occupy their time with? Worse if it were here (oh, wait...let’s go down the jobs ‘created/saved list’)...


22 posted on 08/19/2013 12:16:04 PM PDT by logi_cal869
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To: logi_cal869

First it starts out as ‘suggestions’.
Then it becomes ‘recommendations’.
Then it evolves to ‘goals’.
Eventually becoming ‘requirements’.............


23 posted on 08/19/2013 12:20:39 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger

The best grilled cheese sandwich I have ever tasted had mayonnaise instead of butter on the grilled side. It was unbelievably tasty.


24 posted on 08/19/2013 12:22:52 PM PDT by B4Ranch (AGENDA: Grinding America Down ----- http://vimeo.com/63749370)
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To: Red Badger

They didn’t define the thickness of the cheese, only its weight.

Fail.


25 posted on 08/19/2013 12:32:04 PM PDT by SoothingDave
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To: SoothingDave

It’s all in how you slice it...............


26 posted on 08/19/2013 12:34:17 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger
No variable for any particular type of cheese? Egad...different cheeses have different properties and react completely differently when exposed to a grill or broiler.

What type of cheese did these chaps at The Royal Society use?

Red Windsor?
Stilton?
Ementhal?
Gruyere?
Norweigan Jarlsburg?
Lipta?
Lancashire?
White Stilton?
Danish Brew?
Double Goucester?
Cheshire?
Dorset Bluveny?
Brie?
Roquefort?
Pol le Veq?
Port Salut?
Savoy Aire?
Saint Paulin?
Carrier de lest?
Bres Bleu?
Bruson?
Camenbert, perhaps?
Gouda?
Edam?
Case Ness?
Smoked Austrian?
Japanes Sage Darby?
Wensleydale?
Greek Feta?
Gorgonzola?
Parmesan?
Mozarella?
Paper Cramer?
Danish Bimbo?
Czech sheep's milk?
Venezuelan Beaver Cheese?

I would think we're all keen to guess.

27 posted on 08/19/2013 12:52:10 PM PDT by Bloody Sam Roberts (So Obama "inherited" a mess? Firemen "inherit" messes too. Ever see one put gasoline on it?)
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To: B4Ranch
The best grilled cheese sandwich I have ever tasted had mayonnaise instead of butter on the grilled side. It was unbelievably tasty.

I've been doing it that way for years. Hellman's Real is the top.

28 posted on 08/19/2013 12:55:13 PM PDT by Bloody Sam Roberts (So Obama "inherited" a mess? Firemen "inherit" messes too. Ever see one put gasoline on it?)
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To: Bloody Sam Roberts

Velveeta!.............


29 posted on 08/19/2013 1:03:00 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Bloody Sam Roberts

Venezuelan Beaver Cheese? ...............[no comment]...........


30 posted on 08/19/2013 1:04:38 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger

A very special obscure reference.


31 posted on 08/19/2013 1:29:56 PM PDT by Bloody Sam Roberts (So Obama "inherited" a mess? Firemen "inherit" messes too. Ever see one put gasoline on it?)
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To: Bloody Sam Roberts

Yes, a Monty Python reference I found out............


32 posted on 08/19/2013 1:31:49 PM PDT by Red Badger (Want to be surprised? Google your own name......Want to have fun? Google your friend's names........)
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To: Red Badger

'Nuff said ...

33 posted on 08/19/2013 1:53:53 PM PDT by Lmo56 (If ya wanna run with the big dawgs - ya gotta learn to piss in the tall grass ...)
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To: logi_cal869

What leads you to believe the British Cheese Board is run by the government?

It’s just a collection of privately owned/run cheese manufacturers banding together on a voluntary basis. Sometimes, cheese on toast is just cheese on toast.


34 posted on 08/19/2013 2:13:18 PM PDT by Mitch86
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To: Bloody Sam Roberts

Fortino stuffed Pork Chops!
Note to Mrs. G


35 posted on 08/19/2013 2:38:43 PM PDT by GOYAKLA (Waiting for the Golden Screw to be removed from Obama's navel and his a$$ falls off!)
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To: logi_cal869

Phys.org is wholly owned by Omicron Technology Limited, headquartered in Douglas, Isle Of Man, United Kingdom. The website was founded in March 2004 by two PhD students motivated by the void in hard science news designed for informed and educated readers. The initial idea behind Phys.org was to cover physics, nanotechnology, and engineering news. While maintaining this focus, Phys.org has expanded its coverage to other relevant science and technology fields. Phys.org has filled the void and created a unique niche in science and technology daily news reporting. As proof of this, the site immediately soared in popularity on the web. Today, Phys.org is a comprehensive sci-tech news portal for all major research disciplines. In 2005, Omicron Technology acquired Phys.org, allowing a good idea to become even better.

Phys.org has seven full-time staff and six contributing writers working around the clock to keep the site fresh and up to date.


36 posted on 08/19/2013 3:11:58 PM PDT by Excellence (All your database are belong to us.)
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To: Red Badger

That’s more like it...or any kind of blue cheese on rye.


37 posted on 08/19/2013 3:40:36 PM PDT by pallmallman (Q)
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To: Red Badger

I seem to be getting hungry!


38 posted on 08/19/2013 4:02:55 PM PDT by citizen (We get the government we choose. America either voted for Obama or handed it to him by not voting.)
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To: Red Badger
Try this:

Soften and mix 1 ounce cream cheese with 1 tsp mayonaise. Season with granulated garlic, ground pepper, and paprika to taste. Shred 2 ounces of sharp cheddar and 1 ounce of mozarella and fold in to the cream cheese mix.

Spread between 2 pieces of sourdough rye. Butter the outside and grill, preferably in a paninni press.


39 posted on 08/19/2013 4:39:15 PM PDT by kitchen (Make plans and prepare. You'll never have trouble if you're ready for it. - TR)
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To: Red Badger

Oh yeah! the sharper the better!


40 posted on 08/20/2013 12:59:02 AM PDT by autumnraine (America how long will you be so deaf and dumb to thoe tumbril wheels carrying you to the guillotine?)
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