Oh, the bold, funky allure of Limburger cheese—it’s not for the faint of heart, but for those who dare, it unlocks a world of rich, unforgettable flavors. Whether you’re looking to elevate a cozy sandwich, add depth to a savory dish, or simply embrace your inner cheese adventurer, these recipes are your ticket to culinary excitement. Ready to dive in? Let’s explore these daring creations together!
Limburger Cheese and Onion Tart
Zesty doesn’t even begin to describe this bold creation that’s about to make your kitchen smell… interestingly amazing. We’re diving fork-first into a tart that proudly features the king of stinky cheeses, because sometimes you just need to embrace the funk and let your taste buds go on an adventure they’ll never forget.
Ingredients
- 1 9-inch store-bought pie crust, chilled
- 2 large yellow onions, thinly sliced
- 2 tablespoons rich unsalted butter
- 8 ounces pungent Limburger cheese, rind removed and cubed
- 3 large farm-fresh eggs
- 1 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat your oven to 375°F and place the chilled pie crust in a 9-inch tart pan, pressing it firmly against the sides.
- Melt the rich unsalted butter in a large skillet over medium heat until it just begins to foam.
- Add the thinly sliced yellow onions and cook for 15-18 minutes, stirring occasionally, until they turn golden brown and caramelized.
- Spread the caramelized onions evenly across the bottom of your prepared pie crust.
- Scatter the cubed Limburger cheese over the onion layer, distributing it fairly evenly.
- In a medium bowl, whisk together the farm-fresh eggs until they’re pale yellow and slightly frothy.
- Pour in the heavy cream while continuing to whisk, creating a smooth, velvety custard base.
- Add the fine sea salt and freshly ground black pepper to the egg mixture, whisking until fully incorporated.
- Stir in the fresh thyme leaves, then carefully pour the custard mixture over the cheese and onions in the tart shell.
- Bake at 375°F for 35-40 minutes, or until the center is set and the top develops a beautiful golden-brown crust.
- Remove from oven and let cool on a wire rack for at least 15 minutes before slicing.
Velvety custard meets the bold funk of Limburger in every bite, creating a texture that’s simultaneously creamy and substantial. The caramelized onions add a sweet counterpoint that tames the cheese’s wild side beautifully. Serve this tart warm with a crisp green salad for contrast, or go full indulgence and pair it with a robust brown ale that can stand up to the flavor fireworks.
Limburger Cheese Stuffed Burgers
Oh, the glorious union of two comfort food titans—the humble burger and the notoriously aromatic Limburger cheese—coming together in a symphony of bold flavors that’ll make your taste buds do a happy dance. Forget boring patties; we’re stuffing these bad boys with a pungent, creamy surprise that oozes decadence with every bite. Get ready to elevate burger night from meh to magnificent!
Ingredients
– 1 pound 80/20 ground beef chuck
– 4 ounces pungent Limburger cheese, cubed
– 1 large farm-fresh egg
– 1/4 cup fine Italian-style breadcrumbs
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 4 soft brioche burger buns
– 2 tablespoons rich unsalted butter, melted
– 1 tablespoon golden yellow mustard
– 4 crisp iceberg lettuce leaves
– 1 juicy beefsteak tomato, sliced 1/4-inch thick
– 1/2 small red onion, thinly sliced
Instructions
1. Preheat your grill or stovetop skillet to 400°F for even, high-heat cooking.
2. In a large mixing bowl, combine 1 pound 80/20 ground beef chuck, 1 large farm-fresh egg, 1/4 cup fine Italian-style breadcrumbs, 1 teaspoon coarse kosher salt, and 1/2 teaspoon freshly cracked black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the burgers tough.
4. Divide the mixture into 8 equal portions and flatten each into thin, 4-inch patties.
5. Place 1 ounce of pungent Limburger cheese cubes in the center of 4 patties, leaving a 1/2-inch border.
6. Top each with another patty, pinching the edges firmly to seal completely—this prevents cheese leakage during cooking.
7. Brush the outer surfaces of 4 soft brioche burger buns with 2 tablespoons rich unsalted butter.
8. Grill the stuffed burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F and the cheese is visibly bubbling.
9. Toast the buttered buns on the grill for 1-2 minutes until golden brown.
10. Spread 1 tablespoon golden yellow mustard evenly across the bottom buns.
11. Layer each bun with 1 crisp iceberg lettuce leaf, 1 juicy beefsteak tomato slice, and 1/2 small red onion’s worth of thinly sliced rings.
12. Place the cooked burgers on the assembled bases and crown with the top buns.
Zesty, melty, and unapologetically bold, these burgers deliver a gooey cheese eruption against the savory beef. The crisp lettuce and tangy mustard cut through the richness, while the buttery brioche soaks up every last drop. Serve them with extra napkins and a cold brew—this is messy, glorious eating at its finest!
Limburger Cheese and Bacon Dip
Get ready to make your taste buds do a happy dance with this dangerously addictive dip that combines the bold funk of Limburger with crispy bacon goodness. This is the kind of party starter that will have guests hovering around the bowl, shamelessly double-dipping while pretending to be civilized. Just warning you—this cheesy masterpiece might cause spontaneous dance moves and questionable life choices.
Ingredients
– 8 slices thick-cut applewood smoked bacon, chopped
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces creamy Limburger cheese, rind removed and cubed
– 8 ounces cream cheese, softened at room temperature
– 1/2 cup full-fat sour cream
– 1/4 cup mayonnaise
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F and grab a medium oven-safe baking dish.
2. Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy and browned, then transfer to a paper towel-lined plate using a slotted spoon.
3. Reserve 1 tablespoon of the glorious bacon drippings in the skillet and discard the rest.
4. Sauté the diced onion in the bacon drippings over medium heat for 5-7 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 minute more until fragrant but not browned.
6. Combine the cubed Limburger cheese, softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, smoked paprika, and black pepper in a large mixing bowl.
7. Use an electric mixer on medium speed to blend everything for 2-3 minutes until completely smooth and creamy.
8. Fold in the cooked bacon (reserve 2 tablespoons for garnish), sautéed onion-garlic mixture, and chopped chives using a spatula until evenly distributed.
9. Transfer the dip mixture to your prepared baking dish and spread it into an even layer.
10. Bake at 375°F for 20-25 minutes until bubbly around the edges and lightly golden on top.
11. Let the dip rest for 5 minutes before serving to allow it to thicken slightly.
12. Garnish with the reserved crispy bacon and additional fresh chives.
Creamy, funky, and utterly irresistible, this dip delivers a perfect textural symphony from the silky cheese base to the crispy bacon bits. The bold Limburger mellows beautifully while baking, creating a sophisticated funk that plays wonderfully against the smoky bacon. Serve it piping hot with sturdy potato chips, pretzel rods, or sliced crusty bread for maximum scoopability—just be prepared to share the recipe when your friends start begging!
Limburger Cheese Fondue
Yikes, you read that right—we’re diving headfirst into the world’s most notoriously aromatic cheese with this Limburger fondue that’ll clear rooms and win hearts simultaneously. This funky, fabulous dip is the ultimate conversation starter (and possibly ender) for your next gathering, proving that bold flavors deserve bold friends. Get ready to embrace the stink and discover why this pungent powerhouse makes for an unforgettable fondue experience.
Ingredients
– 1 pound pungent, properly aged Limburger cheese, rind removed and cubed
– 1 cup dry white wine with bright acidity
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon cornstarch
– 1 clove aromatic garlic, halved
– ½ teaspoon freshly grated nutmeg with warm spice notes
– 1 crusty French baguette, cut into 1-inch cubes
– 2 crisp Granny Smith apples, sliced into wedges
Instructions
1. Rub the inside of your fondue pot thoroughly with the halved garlic clove, then discard the garlic.
2. Pour the dry white wine and freshly squeezed lemon juice into the fondue pot and heat over medium-low until tiny bubbles form around the edges (about 3-4 minutes).
3. In a small bowl, toss the cubed Limburger cheese with cornstarch until evenly coated.
4. Add the cheese to the warmed wine mixture one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until completely melted before adding more.
5. Continue stirring until the fondue becomes smooth and creamy, about 5-7 minutes total cooking time.
6. Stir in the freshly grated nutmeg and maintain the fondue at a gentle simmer throughout serving.
7. Spear the crusty baguette cubes and crisp apple wedges with fondue forks and dip generously into the warm cheese mixture.
Lusciously creamy with that signature funky punch, this fondue delivers a texture that clings beautifully to every dipper while the apples provide a refreshing crispness that cuts through the richness. Serve it with extra napkins and a sense of adventure—this is one cheese experience that’s definitely worth the aromatic commitment.
Limburger Cheese and Rye Bread Sandwich
Prepare your nostrils and your taste buds for a wild ride, because we’re diving headfirst into the world’s most notoriously aromatic sandwich that somehow manages to be absolutely divine despite its… let’s call it ‘distinctive personality.’ This Limburger and rye creation is the culinary equivalent of that eccentric friend who shows up uninvited but ends up being the life of the party.
Ingredients
- 4 slices of hearty, seeded rye bread
- 6 ounces of boldly aromatic Limburger cheese
- 2 tablespoons of creamy Dijon mustard with white wine notes
- 4 slices of thick-cut applewood smoked bacon
- 1 large, juicy beefsteak tomato
- 2 crisp leaves of butter lettuce
- 2 tablespoons of rich European-style butter
Instructions
- Place bacon slices in a cold cast iron skillet and cook over medium heat for 8-10 minutes until crispy and deeply browned, flipping halfway through.
- Transfer bacon to a paper towel-lined plate to drain excess grease, reserving 1 tablespoon of bacon fat in the skillet.
- Spread 1 tablespoon of European-style butter evenly on one side of each rye bread slice.
- Toast bread butter-side down in the bacon fat over medium heat for 2-3 minutes until golden brown and crisp.
- Remove toasted bread from skillet and spread creamy Dijon mustard generously on the unbuttered side of all four slices.
- Slice the boldly aromatic Limburger cheese into ¼-inch thick pieces and layer on two mustard-coated bread slices.
- Cut the juicy beefsteak tomato into ¼-inch thick rounds and place two slices over the cheese on each sandwich.
- Layer two crisp butter lettuce leaves over the tomato slices on each sandwich.
- Break cooked bacon slices in half and arrange four half-slices over the lettuce on each sandwich.
- Top with remaining mustard-coated bread slices, pressing down gently to compact the layers.
- Cut sandwiches diagonally and serve immediately while the bacon is still warm and the cheese is at room temperature.
Forget everything you thought you knew about stinky cheese sandwiches—this beauty delivers an incredible textural symphony where the crisp rye crunch gives way to creamy cheese, juicy tomato bursts, and that satisfying bacon snap. The bold funk of Limburger actually mellows beautifully against the smoky bacon and tangy mustard, creating a surprisingly sophisticated flavor profile that will make you wonder why you ever feared the smell in the first place.
Limburger Cheese and Apple Panini
Nope, you read that right—we’re putting that famously funky Limburger cheese between bread with sweet, crisp apples and grilling it into panini perfection. This unexpected combo will make your taste buds do a happy dance while confusing your nose in the best possible way. Trust me, the stinky cheese stigma stops at the first glorious bite.
Ingredients
– 4 slices of hearty sourdough bread
– 6 ounces of boldly aromatic Limburger cheese, sliced
– 1 large crisp Honeycrisp apple, thinly sliced
– 2 tablespoons of creamy Dijon mustard
– 2 tablespoons of rich unsalted butter, softened
Instructions
1. Preheat your panini press to 375°F, or heat a skillet over medium heat if using a press alternative.
2. Spread 1/2 tablespoon of creamy Dijon mustard evenly on one side of each slice of hearty sourdough bread.
3. Layer 1.5 ounces of boldly aromatic Limburger cheese slices on the mustard-coated side of two bread slices.
4. Arrange thin slices from half of your crisp Honeycrisp apple over the cheese on each prepared bread slice.
5. Top with the remaining bread slices, mustard-side facing inward toward the filling.
6. Spread 1/2 tablespoon of rich unsalted butter evenly on the outer side of each sandwich.
7. Place one sandwich buttered-side down on the preheated panini press and close the lid.
8. Cook for 4-5 minutes until the bread is golden brown with distinct grill marks and the cheese is visibly melted.
9. Repeat with the second sandwich, adding more butter if needed for even browning.
10. Remove from press and let rest for 1 minute before slicing diagonally—this allows the molten cheese to set slightly for cleaner cutting.
Just wait until you experience that magical moment when the warm, funky cheese melds with the sweet-tart apple slices against the crisp, buttery bread. The contrasting textures create a symphony in every bite—creamy, crunchy, and utterly addictive. Serve these beauties with a crisp cider or bold IPA to cut through the richness, or get wild and drizzle with a whisper of honey for an extra layer of sweet complexity.
Limburger Cheese and Beer Soup
Yikes, you read that right—we’re diving headfirst into the glorious, funky world of Limburger cheese and beer soup, a comfort food so bold it practically winks at you from the pot. This isn’t your grandma’s mild cheddar situation; it’s a cozy, aromatic hug in a bowl that’s perfect for when you want to impress your taste buds (and maybe clear the room of any faint-hearted friends). Trust me, the adventure is worth every savory, sudsy spoonful.
Ingredients
– 4 tablespoons of rich unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 1/3 cup of all-purpose flour
– 2 cups of hearty beef broth
– 12 ounces of malty amber ale
– 8 ounces of pungent Limburger cheese, rind removed and cubed
– 1 cup of heavy cream
– 1 teaspoon of sharp Dijon mustard
– 1/2 teaspoon of smoked paprika
– Freshly chopped chives for garnish
– Crusty bread slices for serving
Instructions
1. Melt 4 tablespoons of rich unsalted butter in a large pot over medium heat until it bubbles gently.
2. Add 1 large finely diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle 1/3 cup of all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a smooth roux and prevent lumps. Tip: Keep the heat medium to avoid burning the flour for a velvety base.
5. Gradually pour in 2 cups of hearty beef broth while whisking continuously to incorporate the roux smoothly.
6. Add 12 ounces of malty amber ale and bring the mixture to a gentle simmer, letting it bubble for 3–4 minutes to cook off the alcohol’s sharpness.
7. Reduce the heat to low and slowly add 8 ounces of cubed pungent Limburger cheese, stirring until fully melted and the soup is creamy.
8. Pour in 1 cup of heavy cream and 1 teaspoon of sharp Dijon mustard, stirring to combine evenly.
9. Season with 1/2 teaspoon of smoked paprika and simmer for 5–7 minutes, until the soup thickens slightly and coats the back of a spoon. Tip: Avoid boiling after adding cream to prevent curdling for a silky texture.
10. Ladle the soup into bowls and garnish with freshly chopped chives. Tip: Serve immediately with crusty bread slices for dipping to soak up every last drop of flavor.
Unbelievably creamy and packed with a funky, tangy punch from the Limburger, this soup boasts a velvety texture that clings to your spoon like a cozy blanket. The malty beer adds a subtle bitterness that balances the cheese’s boldness, making it a showstopper when paired with crunchy, toasted bread for dipping—just don’t be surprised if it becomes your new cold-weather obsession.
Limburger Cheese and Potato Gratin
Ridiculously bold and unapologetically aromatic, this Limburger cheese and potato gratin is the dinner party guest that arrives with flair and leaves everyone talking. We’re taking the famously funky cheese and taming its wild side with creamy potatoes and a golden crust that’ll make you forget any preconceived notions. Prepare for your kitchen to smell like a European bistro and your taste buds to throw a celebration.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and sliced into ⅛-inch rounds
- 8 ounces Limburger cheese, rind removed and cubed
- 1 cup heavy cream, rich and velvety
- ½ cup whole milk, fresh and creamy
- 2 cloves garlic, freshly minced
- 1 teaspoon kosher salt, coarse and flaky
- ½ teaspoon freshly ground black pepper, aromatic and bold
- 2 tablespoons unsalted butter, cold and cubed
- ¼ cup fresh parsley, finely chopped
Instructions
- Preheat your oven to 375°F and generously butter a 9×13-inch baking dish using 1 tablespoon of the cold cubed butter.
- Arrange one-third of the peeled Yukon Gold potato slices in a single layer across the bottom of the prepared baking dish.
- Sprinkle one-third of the minced garlic, kosher salt, and freshly ground black pepper evenly over the potato layer.
- Scatter one-third of the cubed Limburger cheese across the seasoned potatoes.
- Repeat steps 2 through 4 twice more to create three complete layers, ending with cheese on top.
- Whisk together the rich heavy cream and fresh whole milk in a measuring cup, then pour the mixture slowly over the layered potatoes and cheese.
- Dot the remaining 1 tablespoon of cold cubed butter across the top surface of the gratin.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
- Remove the foil and continue baking uncovered for another 25-30 minutes until the top is golden brown and bubbly, and potatoes are easily pierced with a fork.
- Let the gratin rest for 15 minutes before sprinkling with freshly chopped parsley and serving.
Kitchen wisdom alert: letting this beauty rest ensures the creamy sauce thickens perfectly instead of running everywhere. Keep an eye during the final uncovered bake—when the edges are bubbling vigorously and the top has developed those gorgeous brown spots, you’ve hit gratin perfection. Knife-test your potatoes in the center where they take longest to cook. Knowing this dish walks the line between sophisticated and comfort food makes it perfect for both fancy dinners and weeknight cravings. Serve it alongside a crisp green salad to cut through the richness, or go full indulgence and pair with crusty bread for sauce-sopping duty. The contrast between the crispy top crust and the velvety interior will have everyone fighting for corner pieces.
Limburger Cheese and Mustard Spread
Mmm, let’s talk about the cheese that clears rooms and wins hearts—this Limburger and mustard spread is the culinary equivalent of a surprisingly charming rebel with a cause. It’s bold, unapologetically funky, and guaranteed to make your taste buds do a happy dance (while possibly sending your family fleeing). Trust me, this spread is the life of the party, even if it arrives fashionably late with a pungent entrance.
Ingredients
– 8 ounces of pungent, creamy Limburger cheese, rind removed
– 1/4 cup of tangy Dijon mustard
– 2 tablespoons of rich, unsalted butter, softened to room temperature
– 1 tablespoon of fresh lemon juice, squeezed from a bright, zesty lemon
– 1/4 teaspoon of finely ground black pepper
– A pinch of flaky sea salt
Instructions
1. Place the pungent, creamy Limburger cheese (with rind removed) into a medium-sized mixing bowl.
2. Add the tangy Dijon mustard, rich unsalted butter (softened to room temperature), and fresh lemon juice to the bowl.
3. Use a fork or spatula to mash and combine all ingredients thoroughly for about 2–3 minutes, until no large cheese chunks remain. Tip: If the butter is too firm, let it sit at room temperature for 15–20 minutes to avoid a lumpy texture.
4. Sprinkle in the finely ground black pepper and a pinch of flaky sea salt.
5. Stir the mixture for another minute to ensure even distribution of seasonings. Tip: Taste and adjust salt only if needed, as Limburger and mustard already pack salty punch.
6. Transfer the spread to a serving dish, smoothing the top with the back of a spoon.
7. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the spread to firm up slightly. Tip: Chilling helps the spread hold its shape for spreading, but don’t over-chill or it may become too hard.
Oh, the glorious result! This spread boasts a creamy, velvety texture that melts on the tongue, with a funky, tangy kick from the Limburger and mustard duo. Slather it thickly on crusty rye bread for a classic pairing, or get wild by stuffing it into celery sticks or topping grilled burgers—it’s the rebel that plays well with others.
Limburger Cheese and Caramelized Onion Pizza
Kick your pizza night up several notches with this gloriously stinky masterpiece that’ll have your taste buds doing cartwheels. We’re talking about a Limburger cheese and caramelized onion pizza that’s so bold, it practically introduces itself to the room before you take the first bite. This isn’t your average Friday night pie—it’s a flavor adventure wrapped in crispy crust.
Ingredients
– 1 pound store-bought pizza dough, brought to room temperature
– 2 tablespoons rich extra virgin olive oil
– 2 large sweet yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 1/4 cup dry white wine
– 1/2 cup creamy whole milk ricotta cheese
– 8 ounces pungent Limburger cheese, rind removed and sliced
– 1/4 cup freshly grated Parmesan cheese
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-low heat until shimmering.
3. Add 2 large sweet yellow onions, thinly sliced, and cook for 10 minutes, stirring occasionally until softened.
4. Sprinkle 1 teaspoon granulated sugar over the onions and continue cooking for 15 minutes, stirring every 3-4 minutes until golden brown.
5. Pour in 1/4 cup dry white wine and scrape up any browned bits from the pan, cooking for 2 minutes until the liquid evaporates completely.
6. Stretch 1 pound of store-bought pizza dough on a floured surface into a 12-inch circle, being careful not to tear the dough.
7. Brush the dough with the remaining 1 tablespoon of rich extra virgin olive oil, covering the entire surface evenly.
8. Spread 1/2 cup of creamy whole milk ricotta cheese over the dough, leaving a 1-inch border around the edges.
9. Arrange the caramelized onions evenly over the ricotta layer.
10. Place 8 ounces of pungent Limburger cheese, rind removed and sliced, evenly across the pizza.
11. Sprinkle 1/4 cup of freshly grated Parmesan cheese over the top.
12. Carefully transfer the pizza to the preheated pizza stone and bake for 12-14 minutes until the crust is golden brown and the cheese is bubbly.
13. Remove the pizza from the oven and immediately sprinkle with 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of flaky sea salt.
14. Let the pizza rest for 3 minutes before slicing to allow the cheese to set slightly. Get ready for that first glorious bite where the funky Limburger melts into sweet onions against that crispy crust. The creamy ricotta creates the perfect bridge between bold flavors and delicate textures, making this pizza dangerously addictive. Serve it with a crisp Belgian ale to cut through the richness, or go full indulgence and drizzle with a little honey for the ultimate sweet-savory experience.
Limburger Cheese and Pear Salad
Rarely does a salad come along that makes you question all your life choices in the best way possible. This Limburger Cheese and Pear Salad is the culinary equivalent of that friend who shows up unannounced with questionable life advice that somehow works out perfectly. Prepare to have your taste buds thoroughly confused and utterly delighted.
Ingredients
– 6 cups crisp romaine lettuce, torn into bite-sized pieces
– 8 ounces pungent Limburger cheese, cubed
– 2 ripe Bartlett pears, thinly sliced
– 1/2 cup candied pecans, roughly chopped
– 1/4 cup rich extra virgin olive oil
– 2 tablespoons tangy apple cider vinegar
– 1 tablespoon sweet honey
– 1 teaspoon Dijon mustard with character
– 1/4 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Wash and thoroughly dry 6 cups of crisp romaine lettuce using a salad spinner to prevent soggy greens.
2. Tear the romaine lettuce into bite-sized pieces directly into your serving bowl.
3. Cube 8 ounces of pungent Limburger cheese into 1/2-inch pieces using a sharp knife.
4. Thinly slice 2 ripe Bartlett pears, leaving the skin on for texture and color contrast.
5. Roughly chop 1/2 cup of candied pecans to release their nutty aroma.
6. In a small bowl, whisk together 1/4 cup rich extra virgin olive oil and 2 tablespoons tangy apple cider vinegar until emulsified.
7. Add 1 tablespoon sweet honey and 1 teaspoon Dijon mustard with character to the dressing, whisking vigorously for 30 seconds.
8. Season the dressing with 1/4 teaspoon flaky sea salt and 1/4 teaspoon freshly cracked black pepper, whisking until fully incorporated.
9. Arrange the thinly sliced Bartlett pears and cubed Limburger cheese over the bed of romaine lettuce.
10. Sprinkle the roughly chopped candied pecans evenly across the salad composition.
11. Drizzle the prepared dressing over the salad just before serving to maintain crispness.
12. Gently toss the salad with salad tongs until all ingredients are lightly coated with dressing.
Now that you’ve assembled this flavor adventure, notice how the creamy funk of Limburger cheese plays against the sweet juiciness of pears in the most unexpectedly perfect way. The candied pecans add delightful crunch while the dressing ties everything together with its sweet-tangy personality—serve this immediately to guests who claim they’re “adventurous eaters” and watch their reactions unfold.
Limburger Cheese and Ham Croissants
Hear ye, hear ye, cheese lovers and flaky pastry enthusiasts! We’re about to embark on a culinary adventure that pairs the notoriously funky charm of Limburger with the buttery bliss of croissants, creating a handheld masterpiece that’s equal parts sophisticated and seriously satisfying. This isn’t your average ham and cheese situation—it’s a flavor party where the boldest guest brings the most delicious drama.
Ingredients
- 1 package (8 count) of large, all-butter frozen croissants, thawed but still cool to the touch
- 8 thin slices of high-quality Black Forest ham
- 8 ounces of boldly aromatic Limburger cheese, sliced
- 1 large egg, for a glossy, golden egg wash
- 1 tablespoon of cool water
Instructions
- Preheat your oven to a precise 375°F (190°C) and line a large baking sheet with parchment paper.
- Unroll one thawed croissant onto a clean work surface, gently stretching it by pulling the two widest corners outward to create more surface area for filling.
- Lay one slice of Black Forest ham evenly across the center of the croissant dough, ensuring it doesn’t hang over the edges too much.
- Place one slice of Limburger cheese on top of the ham, positioning it so the cheese stays contained within the dough’s center during rolling.
- Starting from the wider end, tightly roll the croissant dough around the ham and cheese filling, tucking the end tip neatly underneath the roll to prevent unraveling during baking.
- Repeat steps 2 through 5 with the remaining seven croissants, arranging them seam-side down on the prepared baking sheet with at least 2 inches of space between each for even browning.
- In a small bowl, vigorously whisk one large egg with 1 tablespoon of cool water until fully combined and smooth.
- Using a pastry brush, lightly but thoroughly coat the top and visible sides of each assembled croissant with the egg wash, which will give them that beautiful, professional-grade shine.
- Bake in the preheated oven for 18-22 minutes, or until the croissants are puffed, deeply golden brown, and you can see the cheese bubbling enticingly at the seams.
- Transfer the baking sheet to a wire rack and let the croissants cool for at least 5 minutes before serving—this allows the molten cheese to set slightly so you avoid a delicious but dangerous cheese-burn situation.
Just out of the oven, these croissants offer a spectacular textural contrast: shatteringly crisp, buttery layers give way to a soft, savory interior where the ham’s smokiness perfectly tempers the Limburger’s glorious funk. Serve them warm alongside a crisp, acidic pickle spear to cut through the richness, or get fancy and dunk them into a creamy tomato soup for the ultimate comfort food experience.
Limburger Cheese and Pickle Roll-Ups
Venture into the wonderfully weird world of flavor with these roll-ups that prove sometimes the stinkiest cheeses make the tastiest treats! We’re taking Limburger—that famously funky fromage—and giving it a crunchy, tangy partner in crime that’ll make your taste buds do a happy dance. Get ready to roll up your sleeves (and these snacks) for an unforgettable nosh experience.
Ingredients
– 8 ounces pungent, creamy Limburger cheese
– 1/2 cup smooth, tangy cream cheese
– 8 large, crisp dill pickle spears
– 8 soft, pliable flour tortillas (10-inch size)
– 1/4 cup finely chopped fresh dill
– 1 teaspoon zesty garlic powder
Instructions
1. Place both Limburger cheese and cream cheese on your countertop and let them soften at room temperature for exactly 30 minutes until spreadable.
2. While cheeses soften, pat each dill pickle spear completely dry using paper towels to prevent soggy tortillas.
3. In a medium mixing bowl, combine the softened Limburger cheese, cream cheese, fresh dill, and garlic powder using a rubber spatula until uniformly blended.
4. Lay one flour tortilla flat on a clean work surface and spread exactly 3 tablespoons of the cheese mixture evenly across the entire surface, leaving a 1-inch border at the top edge.
5. Place one dried pickle spear horizontally along the bottom edge of the tortilla.
6. Starting from the bottom edge closest to the pickle, tightly roll the tortilla away from you, applying gentle pressure to create a compact cylinder.
7. Repeat steps 4-6 with remaining tortillas, cheese mixture, and pickle spears.
8. Wrap each completed roll-up tightly in plastic wrap and refrigerate for at least 1 hour to firm up the filling and make slicing easier.
9. Unwrap chilled roll-ups and use a sharp serrated knife to slice each into 1-inch thick pinwheels, wiping the blade clean between cuts for neat edges.
Creamy, funky cheese meets that satisfying pickle crunch in every single bite—it’s like a flavor party in your mouth where everyone’s invited! The cool, firm texture from chilling makes these perfect for picnics, or get fancy and serve them atop crisp crackers for elevated appetizers that’ll have guests asking for your secret.
Limburger Cheese and Walnut Stuffed Mushrooms
Kicking off our flavor adventure with something that’ll make your taste buds do a happy dance! These little mushroom caps are about to become the life of your party, stuffed with a surprisingly sophisticated duo that proves sometimes the stinkiest cheeses make the best friends. Get ready for a culinary plot twist that’ll have everyone asking for your secret.
Ingredients
– 16 large cremini mushroom caps with stems removed
– 8 ounces pungent Limburger cheese, softened at room temperature
– 1/2 cup finely chopped toasted walnuts
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1/4 cup fresh parsley, finely chopped
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently wipe each mushroom cap with a damp paper towel to remove any dirt—never soak them or they’ll become waterlogged!
3. In a medium bowl, combine the softened Limburger cheese, toasted walnuts, minced garlic, chopped parsley, smoked paprika, black pepper, and sea salt until well mixed.
4. Using a small spoon, generously fill each mushroom cap with the cheese mixture, mounding it slightly above the rim.
5. Arrange the stuffed mushrooms on your prepared baking sheet, making sure they don’t touch for even cooking.
6. Drizzle the olive oil evenly over all the stuffed mushrooms.
7. Bake for 18-22 minutes until the cheese is bubbly and golden brown, and the mushroom caps are tender when pierced with a fork.
8. Let the mushrooms rest for 3-4 minutes before serving—this allows the filling to set and prevents burnt tongues!
Perfectly balanced between funky and fabulous, these little flavor bombs deliver a creamy, slightly funky cheese center that melts beautifully against the earthy mushroom base. The toasted walnuts add that essential crunch that keeps every bite interesting—serve them as the star appetizer at your next gathering or as a dangerously addictive snack while binge-watching your favorite show.
Limburger Cheese and Radish Canapés
Feast your eyes (and eventually your taste buds) on these delightfully daring canapés that prove sometimes the stinkiest cheeses make the best party starters. Forget playing it safe—we’re diving headfirst into the wonderfully pungent world of Limburger, where bold flavor meets crisp radish in a match made in appetizer heaven. These little bites pack enough personality to make even the most reserved guest at your gathering do a happy dance.
Ingredients
– 8 ounces pungent, creamy Limburger cheese
– 12 thin slices of crusty French baguette
– 6 fresh, crisp radishes
– 2 tablespoons rich unsalted butter
– 1 tablespoon finely chopped fresh chives
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange 12 thin slices of crusty French baguette in a single layer on the prepared baking sheet.
3. Toast the baguette slices in the preheated oven for 8-10 minutes until golden brown and crisp around the edges.
4. Remove the toasted baguette slices from the oven and let them cool completely on a wire rack for 5 minutes.
5. Spread 2 tablespoons of rich unsalted butter evenly across all cooled baguette slices using a butter knife.
6. Thinly slice 6 fresh, crisp radishes into rounds approximately ⅛-inch thick using a sharp knife.
7. Cut 8 ounces of pungent, creamy Limburger cheese into 12 equal portions that will fit neatly on the baguette slices.
8. Place one portion of Limburger cheese onto each buttered baguette slice.
9. Arrange 3-4 radish slices in an overlapping pattern on top of the cheese on each canapé.
10. Sprinkle ½ teaspoon of flaky sea salt evenly over all the assembled canapés.
11. Dust ¼ teaspoon of freshly cracked black pepper across the radish-topped canapés.
12. Garnish each canapé with a generous pinch of finely chopped fresh chives.
Now that you’ve assembled these flavor bombs, prepare for the textural symphony of crisp radish against creamy cheese and crunchy baguette. The bold, funky Limburger mellows beautifully against the peppery radish bite, creating an unexpectedly harmonious pairing that will have guests reaching for seconds. Nothing beats watching eyebrows raise in pleasant surprise when people discover how perfectly these contrasting elements play together.
Limburger Cheese and Dark Bread Bites
Unbelievably bold and unapologetically aromatic, these Limburger Cheese and Dark Bread Bites are the party snack that isn’t afraid to make an entrance. This funky little appetizer transforms what some might call “challenging” cheese into pure deliciousness that’ll have even the skeptics coming back for more. Get ready to convert some cheese haters with these irresistible bites!
Ingredients
– 8 ounces of pungent, creamy Limburger cheese
– 1 loaf of dense, earthy dark rye bread
– 1/4 cup of rich, unsalted butter
– 1 tablespoon of fresh, finely chopped chives
– 1/2 teaspoon of coarse, flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the dark rye bread into 1-inch thick pieces using a serrated bread knife for clean cuts.
3. Cut each bread slice into 1-inch cubes, creating uniform bite-sized pieces.
4. Arrange the bread cubes in a single layer on your prepared baking sheet.
5. Bake the bread cubes for 8-10 minutes until they’re lightly toasted and crisp around the edges.
6. Remove the baking sheet from the oven and let the toasted bread cool completely on a wire rack.
7. While the bread cools, remove the rind from the Limburger cheese using a sharp paring knife.
8. Cut the Limburger cheese into 1/2-inch cubes that match your bread cube size.
9. Melt the unsalted butter in a small saucepan over medium heat until it’s completely liquid and slightly bubbly.
10. Place one cheese cube on top of each cooled bread cube, pressing gently to adhere.
11. Brush each assembled bite lightly with the melted butter using a pastry brush.
12. Sprinkle the coarse sea salt evenly over all the buttered bites.
13. Dust the bites with freshly cracked black pepper for a subtle heat.
14. Garnish each bite with a pinch of fresh chopped chives for color and freshness.
15. Arrange the finished bites on a serving platter and serve immediately.
These little flavor bombs deliver the perfect textural contrast between the crisp, nutty bread and the creamy, melt-in-your-mouth cheese. The bold funk of Limburger mellows beautifully against the earthy rye, creating a sophisticated snack that’s surprisingly addictive. Try serving them alongside crisp apple slices and a dry cider for the ultimate flavor experience!
Limburger Cheese and Smoked Sausage Skillet
Crank up the skillet and prepare for a flavor adventure that’ll make your kitchen smell like a European bistro crossed with a Midwest comfort food joint! This sizzling creation combines two powerhouse ingredients in a way that’s bold, beautiful, and guaranteed to become your new weeknight hero.
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 pound smoked sausage, sliced into ¼-inch coins
- 1 large yellow onion, thinly sliced into half-moons
- 2 cloves fresh garlic, minced
- 8 ounces pungent Limburger cheese, cubed
- ¼ cup dry white wine
- 2 tablespoons chopped fresh parsley
- ½ teaspoon coarsely ground black pepper
Instructions
- Heat 1 tablespoon of rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Add 1 pound of sliced smoked sausage coins in a single layer and cook until deeply browned on both sides, approximately 4-5 minutes per side.
- Transfer the browned sausage to a plate using a slotted spoon, leaving the rendered fat in the skillet.
- Add 1 thinly sliced large yellow onion to the hot skillet and cook until softened and caramelized, stirring occasionally for 8-10 minutes.
- Stir in 2 minced cloves of fresh garlic and cook until fragrant, about 30 seconds—be careful not to burn it!
- Pour in ¼ cup of dry white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.
- Return the browned sausage to the skillet and reduce heat to low.
- Gently fold in 8 ounces of cubed pungent Limburger cheese until it begins to melt into a creamy sauce, about 2-3 minutes.
- Sprinkle with ½ teaspoon of coarsely ground black pepper and 2 tablespoons of chopped fresh parsley, stirring just to combine.
- Remove from heat immediately once the cheese has melted into a cohesive sauce.
Serve this glorious skillet creation over crusty bread to soak up every drop of that funky, creamy cheese sauce, or spoon it alongside roasted potatoes for the ultimate comfort meal. The combination of smoky sausage and that distinctive Limburger creates a texture that’s simultaneously creamy and substantial, with flavors that start bold and finish surprisingly smooth.
Limburger Cheese and Herb Omelette
Now, let’s talk about the cheese that could clear a room but makes an omelette worth writing home about—Limburger cheese, that funky, bold character that turns breakfast into an adventure. This Limburger Cheese and Herb Omelette isn’t just a meal; it’s a culinary dare with a payoff so delicious, you’ll forget any preconceived notions about stinky cheese.
Ingredients
– 3 large farm-fresh eggs
– 2 ounces pungent Limburger cheese, crumbled
– 1 tablespoon creamy unsalted butter
– 1 tablespoon fresh chives, finely chopped
– 1 teaspoon fresh thyme leaves
– ¼ teaspoon flaky sea salt
– ⅛ teaspoon freshly cracked black pepper
Instructions
1. Crack 3 large farm-fresh eggs into a medium bowl and whisk vigorously for 30 seconds until frothy and pale yellow.
2. Heat a 10-inch nonstick skillet over medium heat for 1 minute, then add 1 tablespoon creamy unsalted butter, swirling until melted and bubbling.
3. Pour the whisked eggs into the skillet, tilting to coat the bottom evenly.
4. Let the eggs cook undisturbed for 45 seconds until the edges begin to set. (Tip: Resist stirring—this creates those perfect, fluffy layers.)
5. Sprinkle 2 ounces crumbled Limburger cheese, 1 tablespoon chopped chives, 1 teaspoon thyme leaves, ¼ teaspoon flaky sea salt, and ⅛ teaspoon black pepper evenly over one half of the omelette.
6. Cook for another 60 seconds until the bottom is golden-brown and the top is mostly set but still slightly runny.
7. Use a spatula to gently fold the bare half of the omelette over the cheese-filled side. (Tip: A quick wrist flick helps achieve a clean fold without tearing.)
8. Slide the omelette onto a plate and let it rest for 1 minute before serving. (Tip: Resting allows the cheese to melt into gooey perfection.)
Dive into this omelette and you’ll find a creamy, funky interior that’s balanced by the bright, herbal notes of chives and thyme. The texture is a dream—fluffy eggs giving way to molten Limburger that’s bold but not overwhelming. Serve it with a side of toasted sourdough to scoop up every last cheesy bit, or pair it with a crisp apple salad to cut through the richness.
Summary
Zesty and unforgettable—these Limburger recipes prove that bold flavors lead to the most memorable meals. Whether you’re a cheese lover or just curious, there’s something here to inspire your next kitchen adventure. Give one a try, leave a comment with your favorite, and share your cheesy creations on Pinterest!
