Croque Monsieur – #Cheese Rules with Cathedral City

I’m going to start this post with a fact. My husband would rather die than live without cheese in his life. It seems to be a deep rooted fear of his that it will be taken away from him, a bit like me and dark chocolate brazil nuts I suppose.

There is always cheese in our house, and if it can be used in a meal, it generally is. The kids love cheese almost as much, but they tend to prefer good old english cheddar. They may go for a bit of blue cheese or baked camembert tiger bread, but given a choice, cheddar all the way.

Cathedral City got in touch and asked us what our cheese rules are in this house, if you’ve seen their new advert with David Jason you’ll know what I’m talking about. My personal favourite is rule number two, the awkward bit of cheese that can’t be grated must be eaten immediately. You have to move fast in this house, even if you’re the one grating it, it’s not a given that you’ll be the one to eat it!

In keeping with good old grated cheese, here is my version of Croque Monsieur, using cheddar instead of Gruyère. Everyone loves it, it makes a mean lunch, and top tip here, in the winter, serve it with a bowl of hot tomato soup for dinner. Trust me, A-Mazing.

You’re welcome.

For four toasties you’ll need:

  • 100g butter
  • 4 slices of good, crusty bread.
  • 2tbsp plain flour
  • 200ml milk
  • 160g Cathedral City Mature
  • Pinch of nutmeg
  • 2tbsp dijon mustard
  • 4 slices of ham
  • Salt & Pepper for seasoning


Preheat the grill, line a tray with foil and melt the butter in a pan. Brush one side of each side of bread with a good amount of melted butter and then place it under the grill (butter side up) until it looks crispy and golden, then set aside for later.


Stir the flour into the rest of the melted butter to make a paste and the slowly add the milk, bit by bit, whisking it until it’s smooth. Take it off the heat and add around 60g of grated cheese, a pinch of nutmeg and some seasoning to taste.


Spread the un-toasted side of the bread with dijon mustard, put a piece of ham on top and then share out the rest of the grated cheese between the four. Stick it back under the grill for a few minutes until the cheese has melted.



Top with the rest of the bread (toasted side up) and press down. Then top with the cheese sauce. Grill it for around 5 more minutes until the sauce is bubbling, then serve immediately.





Find Cathedral City on Facebook for more ideas and inspiration, and don’t forget to share your #CheeseRules!


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