Heart Attack

The yellow cheese sat uncomfortably on the warm toast like one might sit on a sauna bench, trying to ensure the smallest area of skin is touching the hot surface until your body gets used to the heat. Gradually the grill worked its magic and the hard cheese began to unwind, slowly relaxing and softening in the heat. Soon the pieces merged together to form one viscous mass of cheese and the toast proved too small for the gooey form, cheese leaking over the edge onto the silver foil lined baking tray. The cheese began to slowly bubble and froth in the unrelenting furnace, plopping like great sulphur mud baths but smelling a whole lot better. The yellowness darkened to a mustard colour before turning brown at the edges. The bubbles subsided as a crispy, mottled brown shell formed on the top of the toast and smoke started to rise, filling the kitchen with the delicious smell of cooked cheese. 
The grill’s element burned brightly and the blistered cheese turned quickly to black, more smoke now and little leaps of flames from burning bread and cheese. The toast shrank in the heat, blacker, smokier, shrivelling.  Smoke swirling around the oven and into the kitchen, gone the mouth-watering, inviting aroma, now the acrid smell of burning and nothing left of the cheese except a charred, black stone in the middle of the baking tray.