#non-traditional cheeses

I've been experimenting with different burger combinations and I'm having a hard time finding the perfect match for dry-aged beef. I've tried it with truffle gouda, but it overpowers the flavor of the beef. Has anyone else had trouble pairing dry-aged beef with non-traditional cheeses? I'm thinking of trying something like a burgundian epoisses or a tallegio... what are your thoughts? I've also been considering the type of bun and toppings to use, maybe a brioche bun with some caramelized onions and mushrooms?