The toastie is made with comte – a French cheese aged in a 16th-century fort – and an 18-month-aged clothbound cheddar. The two cheeses are combined with sweet pickled white onions and spiced mustard on Rustica’s toasted light rye. The sandwiches – crafted by Hector's Deli chef and owner Dom Wilton – are $14 each.
Sam and Ellie Studd – who work alongside their father, chef and famed cheesemonger Will Studd – are just two of four Australians to have passed the American Cheese Society's Certified Cheese Professional Exam, a rigorous three-hour test of 150 multiple-choice questions. They're also members of the International Guilde Des Fromagers.
Available for a limited time.