I've been tasting a fair few cheese burgers lately but none seems to hit the spot quite as nicely as the one they do the cult London steakhouse Hawksmoor. (Quick declaration of interest here - it also happens to be my son Will's restaurant so I'm hardly unbiased!)
Part of the reason is that it's topped with Ogleshield, an unpasteurised brine-washed, Jersey milk cows' cheese. It was originally created by visiting cheesemakers at top cheddar producer Jamie Montgomery and refined by a Neal's Yard affineur, Bill Oglethorpe, hence the name.
The great thing about it - apart from the rich, mellow taste - is that it melts brilliantly, much like raclette. Hawksmoor also uses it for their wackily named Egg HkMuffin - an artisanal riff on the McDonald's breakfast special with a homemade sausage patty (right).
There's a lovely recipe from Rose Prince for some Ogleshield pastries on the Telegraph website and I have a feeling it would make an amazing tartiflette. We're featuring it at Cheese School this weekend so I'll bring some home if there's any left over and give it a whirl.
You can read more about it on the Neal's Yard Dairy site here