The authentic cheese fluff

From the first time I met my husband’s friends, those who had been in a band with him – or group as it was then, they all spoke about my mother-in-law with great affection, and all mentioned how often when they were back from a late gig she would provide cups of tea and a legendary item she called cheese fluff. They all extolled its deliciousness and how it was just the thing before they went home. I never experienced this wonder-food, but she explained that it had started when the hungry lads had arrived and all she had was some bread, a small amount of cheese and some eggs. Unfortunately I can’t now remember what she said she did with the cheese and eggs which she served on buttered toast, but I think she must have separated the eggs, beaten the yolk and cheese together, maybe with a little milk and then as they were gently cooking in a pan, folded in the beaten egg white. Or maybe she mixed the egg yolk and cheese, uncooked, along with seasoning, then folded in the beaten egg white, put the raw mixture on the toast and ‘cooked’ it under the grill or in the oven.

I believe that there is a recipe somewhere, a wife of one of the former band members has it. I’ve tried looking up ‘cheese fluff’, but it now seems to be the name of a ‘keto’ recipe – as part of a ketone diet, one in which carbs are replaced by fat which I know some people think is a wonderful way to lose weight but doesn’t sound very healthy to me. My mother-in-law’s recipe featured toast, no doubt thick cut. The recipes I’ve looked at don’t sound very substantial, don’t sound the sort of thing to feed to hungry lads back from a gig. There are some cheese soufflé on toast recipes, which sound more like it but very light, where as cheese fluff, although fluffy had substance! It would have been quick and easy to make, she was a very good cook so what might seem tricky to some, would be quick and easy for her.

Next time we meet up with the old band, which we do from time to time, I must remember to ask, not just if they remember it (which they all do) but if anyone has any clue of how to make the authentic cheese fluff.


  1. Rosie Scribblah

    My Mam used to make “Fluffy Eggs” when I was little. She’d use two slices of stale bread per person, cut a hole in the middle of one with a pastry cutter and toast them. She’d separate an egg per person and whisk the whites with a little salt and pepper (white in those days). She’d spread the toast with margarine and put the holey one on top of the unholey one, drop the yolk in the hole, pile the whisked egg white on top, to the edges of the toast to seal it all and sprinkle some grated cheese on top. Under the grill until the cheese was brown and bubbling and the yolk hot but still runny. Lovely.

    Liked by 1 person

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