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If you think you're making the perfect grilled cheese just by having the good idea to combine bread, butter and cheese, think again.

According to the U.K.'s Royal Society of Chemistry, your concoction is nowhere near perfect.

The society, with aid from the British Cheese Board, has released a complex formula that, it says, will yield you the, "perfect slice of cheese on toast."

"We found that the perfect slice can be made by melting 50 grams of sliced hard cheese, such as cheddar, on a slice of white bread, 10 mm thick, under the grill," Ruth Neale, the society's Science Executive said in a press release last week. "The cheese on toast should sit at a distance of 18 cm from the heat source - which in our grill was at a temperature of 115 degrees C - and needs to cook for four minutes to achieve the perfect consistency and taste."

In scientific terms, cooking 50 grams (1.7 oz) of cheese on a 10 mm (.39 in) thick slice of bread under a grill heated to 115 degrees C (239 degrees F) for four minutes looks like this:

Royal Society of Chemistry

Ruth and Nigel White, the secretary of the British Cheese Board, took on the difficult task of eating and judging all the grilled cheese sandwiches made under the varying conditions they tested, i.e. the length of time on the grill, whether cubed, sliced or grated cheese melted best and how far the bread should be from the heat source.

In the end, crowning the "perfect" grilled cheese came down to "the consistency of the temperature of the melted cheese across the slice, the texture of the cheese, and the taste," according to Ruth.

Tell us what you think. Did the Royal Society of Chemistry nail the perfect grilled cheese? Do you have a better method?

Or do you like one of these grilled cheese recipes better?

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Rachael Ray's Grilled Cheese and Ham Waffles

Carla Hall's Grilled Cheese With Arugula-Artichoke Pesto and Havarti