Yes, it was very good. 
Full disclosure: when I added the cheese to the roux, I let it get too hot, so the texture of the sauce turned grainy. It still tasted great, but I’m kind of fussy about texture. I’ll do better next time.
That’s just me. I associate it with summer, and hiking through the Lake District. You might like it any time of the year.
No problem. It was a staple in our home, but it was consumed mostly in summer. I cannot imagine it in winter, so we’re all good.
And to ThelmaLou–great! Like I said, it looked tasty, so I’m glad to hear that it was.
Yeah, that’s the myth I was talking about.
That’s why I shut off the heat as soon as I add the cheese. I’ll tell you what else will ruin it: low-fat cheese. You need the fat or it won’t melt right. I found that out the hard way.
Low fat cheese.
AKA fake food. Just say No.
Cheese and pickle sandwich isn’t a ploughman’s lunch - similar combo of ingredients but not the same meal.
What’s not to get! It’s just cheese + pickle in bread. It’s just a very popular British cultural classic, like your peanut butter and jello. The sweetness and tang of the pickle works great with the sharpness of the cheese. If you’ve got nothing else in the house, you’ll have some cheese and some Branston, so you can always whip up a simple sandwich for lunch.
Right.
If that was on purpose it was truly inspired. If not, it was still great. 
Potentially unpopular opinion here, but Branston isn’t that great. It’s not terrible by any means and it hasn’t fallen as far as HP sauce has.
Branston is reasonably representative of the style of a typical British chutney, but in maybe a rather ordinary sort of way.
There are nearly always better and more interesting offerings on supermarket shelves and especially places like farm shops. They’re not likely to be widely available outside the UK or often outside of their own region within the UK, because they’re not the big brand that Branston is.
I’m not saying Branston doesn’t deserve it’s popularity. It’s alright, but there are many better pickles.
Yeah, I tried to rush the process instead of trusting the process.
I never buy low-fat anything. The whole low-fat movement was a big scam.
I watch a LOT of British cooking shows, and I think that they refer to the gelled fruity dessert that we call “Jell-o” as “a jelly.”
I don’t know what term they use for the fruity sweet spread in a jar that we call “jelly” and habitually pair with peanut butter. Maybe they call it “jello,” but I don’t think so.
Now I’m thoroughly confused.
Some authentic UK-type-person can correct me.
Paging @SanVito …
This is what i had as a child, and we called it welsh rarebit. I loved it, and am thinking i might try making it again.
Adding beer is an interesting idea. I don’t usually have beer around, and I’m not sure i want to bother with that, as i liked the dish just fine without it. It does need a nice wallop of Worcestershire, though.
…and mustard.
Not my childhood recipe. Although i might try adding a dab of that to see what it does
Don’t add to the whole pot. Take about 1/4 cup and add a dash of prepared mustard. Stir it in and see what you think. Mustard and Worcestershire are a match made in heaven.
Mustard is a great background ingredient, like anchovies-- it adds depth without adding much taste of its own. When I’m making a beefy soup or stew my personal Holy Trinity (apologies to my Rabbi) is a dash of each: mustard (any kind), soy sauce, Balsamic vinegar, adding up to a total quantity of a teaspoon or so. This small amount to a quart of soup adds incredible depth.
That tip pays for my annual subscription to your newsletter.
THANK YOU!!
You should be able to fix this by letting it cool a little, adding a splash or two of lemon juice or white wine (really anything acidic should do), and then whisking it vigorously.
We have preserves called jam and jelly. Jam being made from the whole fruit and jelly being made from the strained juice.
I believe these definitions are more of less the same both sides of the pond, except that in the UK, the generic/category term for [jams or jellies] is typically ‘jam’ whereas I think the category term in the USA might tend to be ‘jelly’.
We also have a dessert made from flavoured gelatin (or other setting agents) that we call ‘jelly’, which is roughly the same as what is called ‘Jell-o’ in the USA.
I don’t think anyone here is confused about what Americans mean when they talk about jelly in sandwiches. There might have been some such confusion in the past.