Anyone else tried Cenovis? Milder than Marmite, but … beerier? Comes in convenient squeeze tubes.
I have a small jar of marmite in my desk drawer. This thread has inspired me to have buttered marmite toast for breakfast. Hmm. Where do I get some cheese though?
Marmite, vegemite, promite, cenovis, all the yeast extracts are great!
I do love cenovis for its earthy, veggie medley taste. It reminds me what the bottom of the pan tasted like when my mom made yankee pot roast. YUM! Best just with butter on an english muffin, toasted.
Marmite is smooth and silky, love it with aged cheddar, egg, and butter also. I love combining it with a few other simple ingredients on a snack or sandwich.
Haven’t had NZ marmite in a long time, I should get some and experiment some more.
Vegemite is my go to yeast spread when using as an ingredient in sauces, stews, chowders. Spaghetti sauce, beef stew, wild rice chowder, bean soup, etc.
A little vegemite dissolved in hot water poured over the dog’s food ensures he will finish the meal in record time too.
Would you say you were … fond of the taste? 
Love the stuff. One use not mentioned yet that I think is exceptional is on buttered cucumber sandwiches. Just two slices of fairly light, white bread (we’re not looking for a heavy rustic loaf, although that works fine as an open-faced sandwich), butter, a schmear of Marmite (however much you like), and sliced cucumbers (I like them peeled and sliced medium thinly). The saltiness and umami of the Marmite is nicely mellowed by the cool, thirst-quenchingness of the cucumbers. Lovely pairing. I do Marmite and cheese sandwiches sometimes, but that’s too much of similar flavors for me going on–just stacking salt and umami. I prefer cheese with something like Branston’s pickle, for contrast.
It really depends on the cheese. You want something creamy and rich, not hard and salty.
Wow, I’m lucky to come across the occasional jar of regular Marmite at a market. I’ve never had the chance to try all the other versions.
For those of you who haven’t had Marmite, about the only thing I can really liken it to is Japanese miso. It’s kind of like that- a strong flavored, salty paste. But it tastes more yeasty than like fermented soy.
To me, Marmite always seemed like it would be a better ingredient in savory dishes than a standalone condiment. Like say… a quarter-teaspoon per pot of soup might be pleasant. Or as part of a spice rub for roast beef maybe.
Yeah, I (a US resident) eat Vegemite when I get the chance, having been acculturated by family friends overseas who prefer it to Marmite. Have not tried Marmite.
Salty black stuff. Still waiting to try its cousin Vegemite.
You have treated yourself to an investment in your future, and you will not regret it.
But… yeah, there will be marmite-flavored burps for a half day, and there will be marmite-scented pee for about a day. If you’re eating Marmite as much as you should, it will never really go away.
My go-to breakfast is sliced soft-boiled eggs on toasted wheat with a slice of white cheddar and a thin spreading of Marmite. A little goes a long way, but sometimes it’s fun to go big if you’re a fan of bold savory flavors.
You didn’t ask, but Vegemite is apostasy and you should avoid it entirely.
That sounds absolutely delicious. But I can’t imagine how a soft boiled egg can be sliced. It’s liquid, at least the way I make them. To me it’s sufficiently cooked when the whites are just this side of opaque
Well, OK, I have a different definition of soft-boiled, and it doesn’t always work out. Your style of soft-boiled egg can be smashed on toast like a spread. My style is for the yolk to be just barely set, maybe with a slightly gooey center, and that lends itself pretty well to slicing. Either way goes great with Marmite.
I’ve heard people recommending it for stuff like grilled cheese, but I like your idea. With something like what we call “cream cheese” here in the US (a type of really smooth fresh cheese, with a very mild milky flavor–looks like you may have something by the same name in SA), it would go really well to accent the flavor.
I had never heard of Marmite until a decade or so ago, when I became friends with a couple who had moved here from Ireland, and who loved it. I’ve now had it on toast several times, and really like it. I suppose I should buy a little jar of it so I can make my own Marmite toast. 
Protip: The squeeze bottle is more expensive but worth it.
So noted – though, I don’t think I’ve seen the squeeze bottle in the few stores in the US where I’ve found Marmite. I’ll have to take a look.
I first regularly encountered Marmite/Vegemite when I lived in New Zealand for three years. I knew it was time to go home when I started voluntarily putting the stuff on my toast. 
Seriously, I did develop a taste for it after a while. I’ve looked for a place that stocks it in New York without success. I’m sure there must be one.
US stores usually carry a 250g or 500g jar. I order the 250g squeeze bottle off Amazon and pay a mlllion dollars for it, and then refill it from jars in a ridiculous messy process that a sane person probably would not do.
UK supermarkets sell Marmite in squeezy jars.