Welsh Rabbit

See the RecipeAndré Baranowski

To our minds, the classic "rabbit", that creamy amalgam of cheddar and beer bearing a misleading name (the origins of which remain murky), is the pinnacle of cheese cookery. According to Bob Brown, author of The Complete Book of Cheese (Gramercy, 1955), which contains the recipe on which this one is based, "there is but one traditional cheese" for welsh rabbit: cheddar.