This traditional recipe for Gloucester Cheese and Ale (Welsh Rabbit) from 1808 is so simple we will leave it at only a few lines to speak for itself … cut some Appleby’s Double Gloucester into thin flakes, without any rind. Put the flakes in a baking dish, and spread over some English mustard then cover with a good ale. Cook in a hot oven until tender and the cheese has dissolved. Get ready some thick slices of brown toast, pour over the toast some hot ale you have heated in a saucepan then tip over the melted cheese, and that’s it. The hotter it is served the better.