palmer_mike
Well-Known Member
Cat milk ice cream
Cat milk ice cream? lol
What’s the best cheese on a venison burger?
- Thread starter User00047
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Overlay
Well-Known Member
Ancient Ashmore | Cheesemakers of Canterbury
Deeper and even more intense than the Farmhouse, this is a particular favourite with micro pubs and their customers who want a cheese they can savour after six pints of Old Headbanger.www.cheesemakersofcanterbury.co.uk
K
That’s where i go. if you go to the Dargate farm. you can blag a rake of tasters as well
Def stilton
I can never understand the trend towards brioche buns for burgers. The wrong texture, the wrong flavour and too fragile by far.
As for cheese, I enjoy it on a beef burger but less so on venison. Dolcelatte could be a good call though.
Rocquefort. Or the similar Blu d'Auvergne.
So, no real consensus here? No real surprise in that I guess given its The Stalking Directory!
K
K
I find that the Brioche bun adds something a bit extra to the flavour. They must be quite fresh though. I visited a mate to go stalking up in England a couple of years ago and he used them in a venison burger and I’ve been doing it ever since. I must admit; I have a terrible sweet tooth.
It’s always good to see what other people are doing in their kitchens and useful to get some suggestions on different cheeses to try
spannulman
Well-Known Member
Jarlsberg. Or Aldi smoked German cheese which is excellent on their bratwurst too.
St Agur really is very good on venison loin steaks.
That’s exactly how I see the cheese/venison relationship. They must complement each other without either one being overpowering. Venison can be quite a strong flavour depending on the individual animal/species/age etc etc so perhaps it’s a case of selecting a different cheese with each batch of burgers? Variety is the spice of life, or so they say.
My Mrs is a Yank, it’s called “processed cheese”
lol
kimh
Well-Known Member
with honey
Lads, lads, lads, LADS, LADS LADS, LADS,LADS, LADS. You have it all wrong, it isn't the cheese, it's the surprise.
The secret when making the burgers is to make them very thin, very very thin, then you have a mixture or cheeses, half a dozen types, slice and put on the burgers. Then take another burger, put it on top and seal. That is why you made them thin.
The result,
Russian roulette burgers
The cheese stays in the burger because it is sealed. Absolutely cracking. Brilliant game for the kids, for those with kids. I got a motorbike instead. But that's another story.
That is the way to do it.
The secret when making the burgers is to make them very thin, very very thin, then you have a mixture or cheeses, half a dozen types, slice and put on the burgers. Then take another burger, put it on top and seal. That is why you made them thin.
The result,
Russian roulette burgers
The cheese stays in the burger because it is sealed. Absolutely cracking. Brilliant game for the kids, for those with kids. I got a motorbike instead. But that's another story.
That is the way to do it.
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