Giada De Laurentiis

Giada explores delicious British cheeses

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.

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Bill Oglethorpe shows Giada how to make a delicious grilled cheese, featuring his own special blend of cheeses.
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Ryan Seacrest feeds a cheering audience member some Raclette,

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:

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From left: Caerphilly cheese -- a hard, white cheese; the Cheshire, Montgomery Cheddar and unpasteurized Stilton.

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.

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