The ultimate formula for cheese on toast revealed - no soggy bottoms here!

If you thought cheese on toast was a simple snack, quickly thrown together without a second thought, think again.

To create the ultimate version of this comforting snack, a scientific formula has been created to avoid upsetting pitfalls such as lumpy cheese and soggy bread.

The British Cheese Board teamed up with the Royal Society of Chemistry to determine the type of cheese and bread required, amount of grilling necessary and even the distance the cheese should be from the grill. We never realised there was so much to consider...

According to the rigorous testing, to enjoy perfect CoT you take 50g of sliced hard cheese and place this on top of 10mm thick white bread (that has already been toasted, we're presuming).

You then put this under a grill for four minutes, at a temperature of 115°C, with the cheese on toast 18cm in distance from the grill.

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[Wensleydale, bacon and apple - the perfect recipe for cheese on toast?]

Not sure about the science behind this? How about a formula to explain:

Ruth Neale, Science Executive at the Royal Society of Chemistry, said of their experiments: “To determine our formula for the perfect cheese on toast, we performed a series of scientific tests on the grilling conditions.

"Changing just one condition at a time, we looked at how the distance from the grill, the time under the grill and the type and preparation of the cheese affected the consistency of the temperature across the whole slice, as well as the taste and the texture.”

What the RSoC didn't mention was what sort of cheese and whether to add herbs of leave it virgin (though Wensleydale has previously been voted the top British cheese for the dish). In the Yahoo! office we'd plump for brown bread, actually, and probably sprinkle with a little sage or dribble in Worcester Sauce.

CoT: How do you take yours? Tell us over on Twitter, now.