On 27/10/2011 08:13, Frank Erskine wrote:

The butter has to melt into the toast properly so that the ensuing
Marmite X-O then spreads correctly without 'curdling' too much.

Do you think that Marmite XO is significantly different from common or
garden Marmite?

And, on the subject of Marmite. Has it changed over the years? When I
was little, it came in small jars and had to be spread very thinly. I
now need to spread it much thicker and it comes in larger jars as
standard. Has it got weaker?

Also, my memory of it was that it was less cloudy and thick enough that
peaks left in the jar would still be there next time it was opened. Not
any more.