Aug. 1, 2012 at 10:14 AM ET
While it’s the French who are known for their cheeses, the British actually have a delectable tradition of cheesemaking as well. Giada De Laurentiis gets hands-on, meeting up with cheesemaker Bill Oglethorpe to learn how to make a soft cheese called Bermondsey Frier and Raclette, a semi-firm cow’s milk cheese that is typically melted on a grill, scraped off and served up with potatoes.
Give your buds a taste of British cheese by assembling your own mouthwatering plate at home. Here’s what Giada suggests for cheeses and beer pairing:
Montgomery Cheddar : Try it with a pale ale. It’s nice with a strong cheddar because the hops in the pale ale complement the cheese’s strength.
Unpasteurized stilton cheese: Try it with a sweet beer that has barley in it.
Crumbled Chesire: Try it with a mild and sweet beer. One Giada likes is called Clouded Yellow. It cuts the acidity of the cheese.
For a truly authentic plate, add some accompaniments like Yorkshire chutney, spiced plum chutney and quince jelly, along with oat cakes and fresh cherries.