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(, Sun 1 Apr 2001, 1:00)
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50% strong cheddar, 50% Wensleydale or Lancashire, 10% pecorino (not parmesan), 0% Worcestershire sauce, 3% pepper
Sliced not grated.
(, Wed 4 Feb 2015, 10:24, 2 replies, latest was 9 years ago)
Anchovies if you're feeling cheeky.

(, Wed 4 Feb 2015, 10:27, Reply)
I always like to give 113% to making cheese on toast

(, Wed 4 Feb 2015, 10:34, Reply)
it's important to overload the toast so that there's a decent amount of seepage

(, Wed 4 Feb 2015, 10:34, Reply)

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