More usually associated with the Welsh than the Scots, Toasted Cheese is also called Welsh Rarebit.

Before the days of grills and modern cookers, the cheese was melted in front of the fire and bread was toasted on both sides with butter spread on one side and the melted cheese poured on top. Sometimes beer, pepper and salt were mixed with the cheese.

In 1747 a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the toast before the cheese was added. Take your pick!