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Top chef from Harper and Blohm shares the secrets to the perfect cheese toastie

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A leading cheesemonger from Melbourne has shared her secrets to the perfect cheese toastie – including using day-old bread and only buttering the outside of it.

Olivia Sutton, from Harper and Blohm, has worked in the cheese wholesale and retail business for the past fifteen years – putting her expertise into crafting the perfect cheese toastie with a number of tips and tricks.

‘Toastie tips: good quality cheese, day-old bread, butter before cooking and a sprinkle of salt before serving,’ Olivia posted on Instagram.

A leading cheesemonger from Melbourne has shared her secrets to the perfect cheese toastie (pictured) - including using day-old bread and only buttering the outside of it

A leading cheesemonger from Melbourne has shared her secrets to the perfect cheese toastie (pictured) – including using day-old bread and only buttering the outside of it 

Olivia Sutton (right), from Harper and Blohm, has worked in the cheese wholesale and retail business for the past fifteen years - putting her expertise into crafting the perfect toastie

Olivia Sutton (right), from Harper and Blohm, has worked in the cheese wholesale and retail business for the past fifteen years – putting her expertise into crafting the perfect toastie

She explained the reason why day-old bread is best is because it has less moisture in it and so should go crispier faster. 

Olivia favours sourdough bread from Dench Organic, alongside several different cheeses like raclette, gruyere and cheddar.

‘Don’t use too much cheese – less is more,’ she told Good Food.  

If you have so much cheese that it’s popping out of the sides, then you’ve probably got too much – but you can sprinkle it over the top too to give the bread a cheesy coating. 

Olivia recommends that you only butter the outside of day-old sourdough, as day-old bread (pictured) will crisp up faster

Olivia recommends that you only butter the outside of day-old sourdough, as day-old bread (pictured) will crisp up faster

What are Olivia’s top secrets to the perfect cheese toastie?

* Use good quality cheese always – she favours raclette, gruyere and cheddar, grated and mixed together.

Olivia's secrets include sprinkling a bit of salt over the toastie before serving (pictured)

Olivia’s secrets include sprinkling a bit of salt over the toastie before serving (pictured)

* Don’t use as much cheese as you think you should; you don’t need it spilling out of the sides, but any leftover can be sprinkled over the top.

* Use day-old sourdough bread, as it has less moisture and will go crispier faster.

* Only butter the outside of the bread as you don’t want it to dominate the flavours.

* Push rather than squash the toastie into the sandwich press so that it cooks evenly and swiftly.

* Finish with a sprinkling of salt to enhance all flavours.

* Get experimental and try new ingredients with your cheese toastie. Some that work particularly well include fig, rosemary, walnut, mushroom and leek.

Source: Harper and Blohm 

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Finally, Olivia said you should 'push rather than squash' the cheese toastie down before putting it in your sandwich press as this will help it to cook swiftly and evenly (toastie pictured)

Finally, Olivia said you should ‘push rather than squash’ the cheese toastie down before putting it in your sandwich press as this will help it to cook swiftly and evenly (toastie pictured)

When it comes to butter, the cheesemonger said she never butters the inside of the bread, but just the outside.

This is because you want the cheese flavour to dominate, while the butter just serves to moisten the bread before you put it in a sandwich press. 

Finally, Olivia said you should ‘push rather than squash’ the cheese toastie down before putting it in your sandwich press as this will help it to cook swiftly and evenly.

The final touch is a sprinkle of salt before serving, to enhance the flavours.

Harper and Blohm has earned a number of accolades since it launched, with it regularly being crowned Melbourne's best toastie (pictured)

Harper and Blohm has earned a number of accolades since it launched, with it regularly being crowned Melbourne’s best toastie (pictured)

Harper and Blohm has earned a number of accolades since it launched, with it regularly being crowned Melbourne’s best toastie.

Alongside traditional cheese toasties, the cafe also serves slightly more unusual flavour combinations.

These include a cheese toastie called the ‘Welsh Rarebit’ with cheddar, stout, Worcestershire sauce, mustard and leek, and the ‘Mushroom’ with tallegio, mushroom, truffle pecorino and rosemary. 

For more information, please visit the website here

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