Cheese experts celebrate national cheese toastie day with new takes on the original melted masterpiece

It’s National Cheese Toastie Day on October 27 and to celebrate, three cheese experts have shared their own take on the OG toastie which started it all: the croque-monsieur. 

Emma Young, cheese expert and author of The Cheese Wheel, is a huge fan of the sarnie, which began life in Paris more than a century ago. “While the humble cheese toastie has earned its place as a staple in kitchens, cafés and pubs across the UK, its origins can be traced back to early 20th-century Paris, where the croque-monsieur first appeared on a café menu in 1910,” she says.  

“A decadent blend of cheese, Parisian ham and béchamel sauce grilled to bubbling perfection, the croque-monsieur remains a benchmark in melted sandwich indulgence. 

“I love how a dish as simple as the croque-monsieur can hold such cultural weight. It’s a reminder that cheese isn’t just an ingredient – it’s an experience. The croque-monsieur is elegant in its simplicity but deeply satisfying, striking that perfect balance of crisp, creamy, savoury and nostalgic. It speaks to the power of classic pairings – good bread, quality cheese, and just the right touch of indulgence. 

“What’s remarkable is that while the croque-monsieur has remained unchanged for over a century, it has gone on to inspire countless variations. From gourmet toasties packed with melting Alpine cheeses to bold flavour pairings that push the boundaries of comfort food, its legacy lives on.” 

Emma’s croque-monsieur uses Tomme de Savoie, Bayonne Ham & Dijon Mustard 

“A rustic Alpine twist on the classic ham and cheese, this toastie layers earthy Tomme de Savoie with its gentle nuttiness and semi-soft melt against delicate folds of Bayonne ham, the prized cured meat of the Basque region,” she says. “Spread a little Dijon mustard over thick country bread, then build the sandwich with ham and cheese before pressing it together. Toast until the crust turns golden and the filling runs soft and savoury. The result is après-ski in a sandwich.” 

Perfect with: A glass of dry cider or chilled Gamay. 

Ned Palmer, cheesemonger and author, favours Le Classique: Aged Comté & Cornichons 

“Simple, sharp, and supremely French, this toastie is all about balance,” says Ned. “Take thickly cut country loaf and layer them with ribbons of nutty, well-aged Comté (18–24 months for the best depth of flavour). Scatter over finely sliced cornichons, their briny bite cutting neatly through the richness of the cheese. Grill until the Comté melts into golden, toasty pools and the bread turns crisp at the edges. Serve straight from the pan or press, with nothing more than a napkin in one hand and a chilled glass of Jura white in the other.” 

Perfect with: A glass of white Jura wine or a sharp apple juice. 

Daniel Iliev, Young Cheesemonger of the Year 2024 from Paxton & Whitfield opts for an Abondance & Cantal Toastie with Buttery Leeks 

“A deeply satisfying winter warmer, this toastie begins with equal parts Abondance and Cantal, grated and ready to melt into an oozy alpine blend that’s both savoury and full of character,” says Daniel. “Start by softening sliced leeks slowly in butter until they’re sweet, tender and just beginning to caramelise. Take thick slices of country loaf, spread with wholegrain mustard, then pile on the buttery leeks and a generous layer of the cheeses. Sandwich together and press gently before grilling until the bread turns crisp and golden and the filling runs molten. Serve immediately, cut in halves, with sharp cornichons alongside to cut through the richness.” 

Perfect with: A crisp Chignin or a smoky Lapsang Souchong tea.