This Stinky Cheese Recipe features a stinky grilled cheese sandwich for the food adventurer! This tasty grilled cheese uses a washed rind “stinky cheese,” avocado, and tomato in dark pumpernickel bread for a flavor explosion!
The husband has a theory. He’s convinced that there are two types of people in this world– those who like blue cheese, and those who don’t. The blue cheese lovers– these people like strong flavors, and have adventurous palates. Blue cheese haters– well, they don’t.
He is so convinced of this that when we started dating, it was one of his first questions. “How do you feel about blue cheese?!” (It’s a good thing I like it, right!?!)
Anyway– Is he right? I’m not sure, but I am sure that there are people who are willing to try any new food handed their way. People who think, “that looks weird– give me a bite!”
If you are an adventurous eater, and love strong flavors– then this Stinky Cheese Recipe is for you! Dig into pumpernickel bread filled with flavorful, and yet pungent, washed rind cheese, along with layers of tomato and avocado.
Stinky Cheese: Gathering Ingredients
To make this Stinky Grilled Cheese, first you need to get your hands on some cheese. Specifically, some stinky washed rind cheese.
These cheeses smell because of the salt-water brine they’re ‘washed’ in, and come in a range of flavors. For this grilled cheese, I usually buy a French washed rind, like Morbier, Raclette, or St Nectaire– but a Limburger cheese might be the easiest to find!
If you’re feeling extra daring, try Epoisses de Bourgogne– a cheese with such an overwhelming odor, it’s rumored to be banned from the Paris metro! (This might just be an urban legend, but you get the point– it’s stinky!)
I haven’t, of course, gotten my hands on every possible washed rind cheese, but each time I try this cheesy avocado concoction with a new cheese– it’s been a fantastical, odorous, flavor-palate adventure.
Once you’ve found the perfect cheese, grab an avocado, a tomato, a little butter, and a little sea salt. You’ll also need pumpernickel bread– you can use dark rye bread instead if you want, but I prefer pumpernickel.
Plus, you get to say “pumpernickel” while you’re cooking, and who can say that without grinning? “Pumpernickel.” See? You’re laughing already. (Right?)
Making a Stinky Cheese Sandwich
Once you’ve stopped laughing, mash up half of the avocado, and spread it on a slice of bread. Sprinkle it with some salt, and add the tomatoes.
The cheese will go on the other slice of bread, and then sandwich it all together. Grill your sandwich in butter on medium heat for 3-4 minutes per side, and dig in.
Then, go apologize to your upstairs neighbors for your smelly sandwich. If they want to share your cheesy goodness, you know it’s the beginning of a beautiful friendship.
Quick Tip: If you can’t find a washed rind cheese, or don’t want to find a washed rind cheese, but still love the idea of avocado on your grilled cheese– I also recommend making this sandwich with a sharp white cheddar.
Stinky Cheese Recipe: Grilled Cheese Sandwich
- 1 TB butter, divided
- 2 slices dark pumpernickel bread (or substitute dark rye)
- 2 oz "stinky" washed-rind cheese (example- Limburger, St Nectaire, Raclette, or Morbier)
- 1/2 avocado
- 2 slices of fresh tomato
- pinch sea salt
- Preheat a small pan (non-stick or cast iron) on medium heat with half the butter.
- Prepare the bread by layering the cheese slices over one piece of bread. Smash the avocado in a bowl with a fork, and then scoop onto the other piece of bread. Sprinkle the avocado with a pinch of sea salt. Top avocado with tomato slices.
- Assemble sandwich, and set into hot pan with melted butter. Cook 3-4 minutes, and then flip. Add remaining butter. Cook sandwich another 3-4 minutes, or until the cheese has melted.
- Serve immediately. Sandwich pairs well with tomato soup.