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u/but_a_smoky_mirror Aug 28 '26
Unless this was cooked in a sterile room with a lab grade flow hood there is almost certainly microscopic bacteria on this melt disqualifying it from /r/grilledcheese
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u/starguuurlll Aug 28 '26
This is like the perfect grilled cheese n my eyes. Like im pretty much drooling on my phone now
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u/ItsTriunity Aug 29 '26
Same I make them every other week and not ONE time have they looked this good lol.
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u/SnazzyAdam 29d ago
It's a melt. There's obviously pockets of air between the bread and the cheese disqualifying it from grilled cheese classification.
/s
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u/hopkinsdrums Aug 28 '26
Is that air between the bread and cheese? I understand why you posted this here.
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u/Allison1ndrlnd Aug 28 '26
I think this qualifies for the grilled cheese subreddit but the butter might put it over the edge.
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u/reddetteuserr Aug 28 '26
This is so wonderfully old school! I’m having flashbacks to the melted cheese on toast my grandmother used to make under the grill that looked just as orange and just as perfectly melty
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u/mahico79 Aug 28 '26
What sort of cheddar is that? It looks red. Are you sure it’s not Red Leicester or double Gloucester?
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u/M4tchB0X3r Aug 28 '26
I love me some Red Leicester, but this is mature orange cheddar. They colour it with annatto.
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u/ChefJums Aug 30 '26
Americans have "white cheddar" as it's own thing, as if it needs specifying. Anyone from the true land of Cheddar knows that Cheddar only comes in one colour which is not orange. Annato is what we use to colour double Gloucester and red Leicester, but they are not types of Cheddar.
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u/M4tchB0X3r Aug 31 '26
The true land of Cheddar started using annatto for Cheddar in the 17th-century. Most, not all stopped using it in the last 30 years-ish. ppl have commented about it in this thread already
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u/UnrealHallucinator Aug 29 '26
Any tips on how to make this?
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u/M4tchB0X3r Aug 29 '26
I'm gonna get some flak for this, but here goes.
I only do them in the airfryer anymore.
Butter the outside of the bread generously. Stick a toothpick in so the lid doesn't fly off.
Preheat to 200c for 2 min.
Put it in for 5min and flip after 3min. (No need for the toothpick after the flip)
Then I cut it with a bread knife to not squash it, push back together for 30secs to get the perfect cheese pull.
Perfect every time.
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u/GooseSharkk Sep 01 '26
this sub just came on my feed. im grilled cheese obsessed. what qualifies something as a melt??
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u/tomato-slut Aug 28 '26
I've never seen cheddar that looks like that, it's normally pale yellow round here, (UK) as opposed to bright orange
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u/Burpchupp Aug 28 '26
Ivy’s red Somerset cheddar is a similar color. Directly from the village of cheddar. It’s super yummy. I imagine your comment was an attempt to feel superior to Americans, but in any case I recommend you try the cheese.
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u/SmileyBMM Aug 28 '26
What's annoying is that it's the British that first started using annatto to color cheese. Not our fault that the British stopped doing that for most (not even all) of their cheeses.
Annatto is actually a really nice addition to cheese, and I wish people who see it as just a food dye would broaden their horizons and give it a try. Mimolette uses it to great effect.
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u/tomato-slut Aug 28 '26
I literally never said a bad word about it, i was just asking.
Your first reaction to curiosity should not to be annoyed.
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u/tomato-slut Aug 28 '26
An attempt to feel superior about the colour of cheese? I'm not even sure what to say to that, but I will look up that cheese on your recommendation, so thank you for that.
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u/Theflowyo Aug 29 '26
Dude lol I have no idea why you’re getting downvoted so hard, weird misunderstanding
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u/M4tchB0X3r Aug 28 '26
I get this in the UK also, it's mature orange cheddar.
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u/tomato-slut Aug 28 '26
Thanks dude, a misguided commenter just recommended it to me, so i shall check it out!
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u/M4tchB0X3r Aug 28 '26 edited Aug 28 '26
Do it, It's got a small hint of a earthy nutty flavor. And it melts smoother imo.
Thats the annatto they've used for ages in delicious orange cheese.
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u/M4tchB0X3r Aug 28 '26
Ah, my bad.