I brought home a 1/2 pound of Munster from Alsace. This stinker has an amazing coral colored, sticky rind and a beautiful straw colored paste. It's also a fast melter!
So here's the 411 on the best cheese toast ever...Take one baguette. Slice in half. Pop in the oven for a few minutes to dry it out a bit. Rub all surfaces with a sliced garlic clove and butter liberally. Pop back in the oven to melt the butter. Then, cover completely with slices of Munster. Melt in the oven at about 350 until you can't stand it any more. Then put it on broil for 30 seconds. Try to eat without making orgasmic sounds. Just look at the Darling Husband and Perfect Dog patiently (!) waiting for it to come out of the oven.
If you've never thought of using a washed rind cheese for grilled cheese, please reconsider. Remember - they usually smell scarier than they taste, and the flavor is just incredible, especially with the garlic background. It's so rich, but with enough tang to cut through and deliver a nutty creamy-ness. Plus, on top of a crunchy baguette...nothing better. That's it. Bread, butter, garlic, cheese.
I know what I'll be dreaming of tonight!