From humble beginnings with processed sliced cheese under the grill that stayed square and freakishly plastic no matter how long you melted it.
I then developed a very complicated technique that involved mixing guryere, parmesan and creme fraiche. This was placed on top of the bread which was pan fried in butter to get the bottom lovely and crunchy. Then the whole thing popped under the grill until the cheese had melted.
*** DEMO FOR TEST SITE ONLY RECIPE NOT INCLUDED ***
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