Cheese on toast with a twist!

Feral_Moon

Callie22 wrote: »

My mum used to make a cheese and onion soup which sounds revolting, but was absolutely delicious. It was white onions, stewed gently in some full-fat milk, with lots and lots of Cheshire cheese crumbled in. It was served really hot with lots of black pepper and crusty bread and it was so tasty. I keep meaning to have a go at making it but I'm sure it won't be the same.

Ohhhh that sounds delicious! And very similar to what I'm talking about minus the onions. I wonder whether it originated as a cheese soup but my grandmother adapted it to use less milk to pour over toast. That would make sense.

Also, I was pondering on why mine could have split and maybe it's because back then she wouldn't have used pasteurised milk. We only ever had raw milk right up until the 90s when the local dairy farm closed down.

Or maybe hers split too and she just drained off the whey befire serving it. Something I'll never find out for sure as both her and my mother are now passed away.

Feral_Moon

Matron_Midge wrote: »

My Gran made this. It was a huge favourite of ours. She called it fried cheese and did it in an enamel dish on the hob. She used, Cheshire cheese, knob of butter and milk. Once it bubbled around the edges you stir and serve. Mmmmmm

Ahhhh butter! That might be what I'm missing. Thanks :T

Matron_Midge

I do hope so Feral. Would be so good if you could get it just right.

NewShadow

My nan used to make something similar for us to eat in the day when she was cooking a big evening meal - She used to call it milk toast, but it was melted cheese and milk with bread put in then put in the hot oven for a couple of minutes.

If it helps, she was Irish and lived in Knutsford (Cheshire) from the age of 18.

missbiggles1

Feral_Moon wrote: »

Thanks for the replies guys. It wasn't anything like Welsh rarebit, it was runnier more like a gloopy sauce and made the toast go all soggy when poured over. It sounds horrendous, I know, but it was extremely delicious.

That sounds exactly like Welsh rarebit, IME.

https://en.wikipedia.org/wiki/Welsh_rarebit

[Deleted User]

I always add a teaspoon of mustard in with it as well when I make it

Pollycat

JackieO wrote: »

I always add a teaspoon of mustard in with it as well when I make it

My Nana used to do that too - it was the powdered type in a tin with a tiny spoon.

honeythewitch

I make it by frying onions in butter, adding Caerphilly, Lancashire or Cheshire cheese, thick double cream, egg yolk, mustard, black pepper and a speck of lovage.
Grill it when it is on the toast.

~~Diane~~

Feral_Moon wrote: »

My grandmother used to make a rather odd cheese on toast recipe when we were small and I've never come across it anywhere since so not sure whether it was a regional recipe - she was from Cheshire - or maybe an old war time recipe, so wondered whether anyone here has ever heard of it.

Basically, it's Cheshire cheese crumbled into milk and heated in a saucepan until it forms a thick gloop which is served on a thick slice of toasted white bread and seasoned with pepper.

It tastes much nicer than it looks and I've just attempted to create it using Wensleydale as a substitute but the milk split so I'm not sure what went wrong, although it tasted just as good.

My Nan used to make this for my sister and I when we were kids. We used to dunk bread into it. If I remember she used to do ours under the grill, same result. Both myself and Nan from Cheshire

manchestermargo

My mum used to make this. Her version: Cheshire cheese grated in pan and milk. Gently melt, serve with bacon. We come from Altrincham Cheshire.