Ellie and Sam Studd are cheese experts.
And the pair stopped by Sunrise on Sunday, to teach viewers how to make the perfect cheese toastie.
The siblings also talked about a leek and comte toastie.
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The pair just released a new book about cheese.
Recipe below:
KIMCHI, MOZZARELLA & COMTE JAFFLE
Ingredients
40gm unsalted butter, softened
4 slices of white bread
60gm Mozzarella, grated
60gm Comte or Gruyere, grated
80gm (1/3 cup) kimchi, patted down on paper towel to remove moisture
Kimchi juice for serving
Method
Preheat a jaffle maker.
Butter both sides of the bread slices, then divide the cheeses and kimchi between two slices of bread and top with the remaining bread.
Cook in the jaffle maker until the cheese has melted and the corners are slightly charred – about 3–5 minutes, depending on your machine.
Serve immediately
BOROUGH MARKET CARAMELISED LEEK & CHEDDAR MELT
Ingredients
50 g unsalted butter, softened
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green part only, washed well, finely sliced
4 slices of dense sourdough
60 g Comté, coarsely grated
60 g clothbound cheddar, coarsely grated
1 spring onion, finely sliced
freshly ground black pepper
Method
Heat 2 teaspoons of the butter along with the olive oil in a large non-stick frying pan over medium–low heat. Add the leek and cook, stirring occasionally, for 7–10 minutes, until softened and starting to caramelise. Transfer the leek to a bowl and wipe the pan clean.
Butter both sides of the bread with the remaining butter. Combine the cheeses and spring onion in a bowl. Place half the cheese mixture on two slices of bread, top with the cooked leek and then the remaining cheese mixture. Season with pepper and sandwich together with the remaining slices of bread.
Return the pan to medium heat or preheat a sandwich press. Cook the sandwiches, rotating them and pressing down with a spatula to ensure they toast evenly, for 4–5 minutes each side, until golden brown and the cheese has melted.