Sensory analysts at Bristol University have devised an equation into which diners enter factors like the volume of mayonnaise or pickle to calculate the ideal cheese thickness to go with the relish.
The formula, which includes nine algebraic variables, has been used to create an online calculator at Cheddarometer.
It is: W = [1 + ((bd)/6.5)) - s + ((m-2c)/2) + ((v+p)/7t)] (100 + l/100)
W equals the thickness of Cheddar in millimetres, b the thickness of bread, d the dough flavour modifier, s the thickness of margarine or butter, m the thickness of mayonnaise, c the creaminess modifier, v the thickness of tomato, p the depth of pickle, t the tanginess modify and l the thickness of the lettuce layer.
The formula is the result of a study by senior research fellow Geoff Nute and his team at the university's Sensory & Consumer Group in the Division of Farm Animal Science. Mr Nute said: "We used specially trained human taste testers to sample a range of Cheddar cheeses in a carefully controlled environment and combined results from these tests with instrumental data obtained using colorometers and pressure sensors to obtain precise measurements of variants such as yellowness, crumbliness, creaminess and tanginess."
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