my new fav cheese rolls

Rex Cheese-derived filling

Research by Prof Leach and Raelene Ingles has shown the earliest known cheese-roll filling was a home-made copy of Rex Cheese, a commercially processed cheese available in tins.

It had been around for years.

This version comes from Bring A Plate Recipes from the Mornington Methodist Church, 1984.

120g (1 cups) grated tasty cheese
2 Tbsp milk
1 egg
2-3 tsp malt vinegar
1/2 tsp dry mustard powder
1/4 tsp salt
1 tsp sugar

Put all the ingredients in a small, heavy-based saucepan and mix.

Stir continuously over medium heat until the mixture melts, then thickens and just begins to boil.

Remove from heat and allow to cool.

It will thicken as it cools.

Store in small jars in the fridge.

Makes sufficient for 8-10 rolls.