This Limburger grilled cheese has a way of melting in your mouth! I have to rate Limburger as my favorite exotic cheese for making grilled cheese sandwiches thus far!
Limburger doesn’t deserve it’s smelly reputation, as I found it to be little more smelly than a cheese like Brie.
Check out my other grilled cheese sandwich recipes here.
These grilled cheese sandwiches and delightful and exquisite! The are fast, easy, and delicious. It’s the perfect meal or side dish to go along with tomato soup!
This cheese comes in a rind, so you’ll need to cut it off with the straightest blade you can find. If there are pieces of the rind left on the cheese, don’t worry about it. The rind is edible and won’t have a strong effect on the taste of your sandwich.
For this recipe, I used a freshly baked rye sourdough from a local bakery. Traditionally, rye is used in conjunction with Limburger. However, in my experience, any flavorful bread trumps plainer breads such as white or whole wheat.
Pumpernickel, sourdough, rye, and marbled rye are all very tasty, saporous breads that will improve the flavor of your grilled cheese!
Limburger Grilled Cheese
- 6 oz Limburger
- 4 slices bread
- 1 tbsp butter
- Preheat skillet on the stove at medium heat.
- Cut rind off Limburger using a straight knife.
- Place butter on skillet and spread with spatula.
- Chop Limburger into rectangles, then place half between two pieces of bread.
- Cook grilled cheese on each side for about 3-4 minutes, or until Limburger has melted and bread has slightly browned.
- Remove from skillet, let cool for about five minutes.