Building Austin’s Perfect Burger: the CheeseBy Megan Giller | October 24, 2013 By Megan Giller | October 24, 2013
For Burger Week we rounded up the city's must-try new burgers. With so many delicious burgers - and delicious burger elements - on the list, it got us thinking. What if we could build the perfect Austin burger, using all of our favorite ingredients from around town? So we're going to do just that, and on Friday we’ll put everything together for a sandwich you can’t resist.
Today it’s all about the cheese. To help us pick out the perfect cheese to go with the fresh dill and garlic pickles from Pogue Mahone Pickles and the smoked onion marmalade from Drink.Well, we enlisted Kendall Antonelli, co-owner of local Antonelli’s Cheese Shop in Hyde Park. She led us to a Grayson from Meadow Creek Dairy in Virginia. The raw Jersey cow milk cheese has a washed rind and offers a floral undertone.
“After it is made, Grayson spends the next 60 to 75 days being turned and washed in brine. The result is an intense aroma and rich, meaty flavors," she said. "This is a perfectly pungent cheese to celebrate the arrival of fall. We think the strong flavor would be balanced by the acidity of Pogue pickles and the sweetness of the smoked onion marmalade.”
Stay tuned for tomorrow’s edition, when we reveal the crucial ingredient: the meat. Then we’ll put the whole burger together for the best Friday meal you’ve ever seen.