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Science finds the right formula for cheese on toast - and it involves Wensleydale
WALLACE and Gromit probably always suspected it but their favourite nibble has been officially named as cheesy perfection when melted onto toast.
The TV duo have always been fanatical about a nice bit of Wensleydale but now they’ve won scientific support for their views.
The British Cheese Board has announced the formula for the perfect cheese on toast, tested and determined with the help of the Royal Society of Chemistry.
And a recipe based on North Yorkshire’s very own Wensleydale cheese has been named as the best in the country after a battle between more than 100 contenders.
The board and society worked alongside each other on a series of rigorous scientific tests to find the best formula for creating one of the country’s favourite snacks, using recipes sent in from all over the country.
The society’s science executive, Ruth Neale, said: “To determine our formula for the perfect cheese on toast, we performed a series of scientific tests on the grilling conditions.
“Changing just one condition at a time, we looked at how the distance from the grill, the time under the grill and the type and preparation of the cheese affected the consistency of the temperature across the whole slice, as well as the taste and the texture.”
They concluded that for the ultimate snack 50g of sliced hard cheese should be placed on top of 10mm thick white bread. That should then be grilled for four minutes at a temperature of 115C with the cheese on toast 18cm from the grill.
As part of the judging process, the best cheese on toast recipes were also tested by a panel of foodies including celebrity chef Tim Cresswell of the Hungry Boys.
And it was one sent in by cheese buff Steve Tickle, a retired medical technician from West Yorkshire, which stole the hearts of all the judges.
His combination of Yorkshire Wensleydale Cheese, mustard, spring onions and bacon, finished off with fresh mint and slices of Braeburn apple was their unanimous favourite.
At the Hawes home of the Wensleydale Creamery, managing director David Hartley was delighted with the accolade for a product which can trace its origins back to 1150.
“The unique crumbly texture of Yorkshire Wensleydale cheese makes it the perfect choice for cheese on toast,” he said.
“The cheese gently melts and also retains some of its structure whilst doing so. This works really well, as the cheese doesn’t run off the toast and create a culinary disaster.”
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