How to make perfect cheese on toast

How do the experts approach that winter essential, cheese on toast?

"We think you can use any cheese you like," says Jamie Nimmo of The Stinking Bishops in Sydney's Newtown when we grill him about the best cheese for toasties. Nimmo and Kieran Day offer 30-plus cheeses at their eatery-shop and they reckon most of them would perform pretty well under a bit of heat. "It's about how you handle the flavour profile and what you match it to," he says. "You can't just whack tomato jam and blue cheese together. It's not going to work."

Hard examples such as Gouda and Manchego, he says, are "great classic toasting cheeses". Softer cheeses such as Morbier offer maximum pungency, while Tilsit and Gruyère (the cheese they use in their Mr Crispy sandwich) are your go-to choices for stringier results. GT's cheese man, Will Studd, on the other hand, doesn't see all cheeses as equal. He counts farmhouse cheddar, Marcel Petite Comté, raclette, Gruyère and mould-ripened chèvre among his favourites, but suggests steering clear of blue cheese and fromage de Meaux. "It melts away leaving just the rind scraps," he says, "which is not so nice."

The Stinking Bishops, Shop 5/63-71 Enmore Rd, Newtown, NSW, (02) 9007 7754.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sydney Fish Market: now delivering
The best food books of 2017
France leads on food sustainability, Australia lags
Artisanal Korean ingredients at Table 181
Adelaide's Ferment the Festival
The Producers: Fawk Foods
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Dee Nolan and Nolans Road

Nolans Road oil is acclaimed by top chefs and forms the life...

How to grow your own carrots

In the first outing of our new gardening column, Mat Pember ...

How to grow your own beetroot

Beetroot: it’s an agreeable grower, cures hangovers and boos...

How to plant cucumbers

Spring planting ups the anticipation of warmer weather, so s...

How to grow zucchini

The French say courgettes, we say zucchini – whatever you ca...

How to grow tomatoes

Rediscover the true taste of tomatoes – there’s no substitut...

How to grow capsicum

It’s officially summer and party season for us and our veget...

How to grow eggplant

They may look tough, but eggplants play nice, and with the r...

How to grow radishes

Low-maintenance with a speedy turnaround, the radish is this...

How to grow your own silverbeet

Silverbeet is ideal for boosting a gardener’s confidence: it...

How to grow sweetcorn

Sweetcorn can thrive in the home patch if it’s in good compa...

How to grow your own basil

For Mat Pember life is not complete without basil, making th...

How to bake with unrefined sugars

In its unrefined state, sugar is much more than a sweetener,...

Best summer sausages

We’ve called in sausages from the nation’s top butchers, fir...

Bargains at the butcher

Anthony Puharich tells you what cheap cuts are still worth b...