you clearly know your cheeses, I’d not heard of most of those. Do you work in the catering industry or are you just a great cheese lover?
I quite agree on the sheep’s cheese, I love some on a fallow burger. The Truffle cheese is also an outstanding option if one has the cash for it. I bought a little black truffle when my Girlfriend took me out for a surprise birthday meal at La Maison de la Truffe , when we were in Paris for a weekend a few years ago.
La Maison de la Truffe
+33 1 42 65 53 22
La Maison de la Truffe - Google Search
Expensive for the weight but cheap considering how far it goes and what you can do with it. The pungent aroma and flavour of truffle paired with Venison is absolutely amazing. I made a Truffle mayonnaise for the Hamburgers once I got home, stunning.
A cheese I’ve been experimenting with on Hamburgers while I’m working here in Germany ( I’m installing a new bespoke Joinery workshop here) is Holsteiner Tilsiter.
Tilsit cheese - Wikipedia
It stinks so very wrong but right that it’s disturbing how much you grow to love it. really hardcore stuff, but, it’s sweet and nutty with a buttery texture and slightly acidic aftertaste. In Hamburg, the birthplace of the old world Hamburger, it’s the go to cheese, a bit like Cheddar is in many British dishes.
The strong smell largely disappears once I take it out of the airtight GN container I bought Especially from Nisbets EU , just to protect the rest of the contents of our fridge and ourselves and our dog from the savage gases it lets off. Fresh or cooked it’s a very nice cheese, especially on a Hamburger as it’s , despite my descriptions , a very delicate flavour. It’s certainly not overpowering like a cheddar or blue cheese can be. Also, when cooked the smell is not evident , it melts into a very nice mouth feel with a little help of additional heat from above. Also, unlike many cheeses, because the Holsteiner Tilsiter is a protected cheese, even very cheap blocks bought from Aldi or Lidl are of outstanding quality. So you get an awful lot for your money.
So far, I’d say that Gruyère, Brie, or sheep’s cheese would be my favourites. I can’t rank those three in any order of preference as I love them all on a Hamburger , Tilsiter shall adorn the Wild boar burger that i will make tonight, indeed, it may just take proud place along side the aforementioned 3 cheeses after this evening’s assessment of it. The last time I used it I only had a very old dried out piece left in the fridge as I’d just got in from a few days on the road , so I grated it and it was stunningly good but not quite there, so it wasn’t a fair assessment. Today I have a wonderful big fresh chunk stinking away in its airtight container in the fridge.
I shall report back. Lmk the next cheese you try and take pictures, I shall do the same my friend.
Kindest regards, Olaf
Absolutely agree, however, occasionally I do love a hamburger with some cheese slices, I always have some knocking about in the fridge for emergencies involving burgers when real cheese has run low. only it needs to have some crispy thin bacon on it or onion , It somehow works then. Without the bacon or onions though the processed cheese slices leave a terrible taste in the mouth. Brie is by far one of the best. Excellent texture, brilliant melting and a lovely mild flavour. Mild cheddar like in the picture above is also great, but for that I use a blow torch as it doesn’t like to melt of it’s own accord.
I’ve just finished dining on my Wildschwein Tilsiter Burger, it just didn’t last me long enough, that is the only complaint I can utter. Toppings were some onion and a red cabbage and apple salad with a hint of Colemans mustard, oh, and just a few very thinly sliced sweet Danish pickled gherkins. I can’t say if it’s able to join the three heavy weights yet though, I need to do another tasting tomorrow night. 
