>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I MEET UP WITH MY LOCAL CHEESEMONGER, WHO SHARES HIS TIPS FOR SELECTING AND STORING CHEESE.

BACK IN MY HOME KITCHEN, I'LL PREPARE A VARIETY OF TASTY CHEESE DISHES YOU CAN SERVE FOR ANY OCCASION-- A WELL-ROUNDED SAVORY AND SWEET CHEESE BOARD, MY SPIN ON FONDUE WITH GARLIC SCAPE PESTO, AND THE POPULAR U.K.

DISH, WELSH RAREBIT, AND HOT AND CREAMY MOUSSELINE POTATOES.

HI.

I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY evite, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> AS A CHEF AND LIVING IN THE EASTERN PART OF LONG ISLAND, IT OFFERS ME THE OPPORTUNITY TO VISIT MANY OF MY LOCAL FARMS AND GET PRODUCE NOT, LIKE, JUST IN THE SUMMER AND THE LATE FALL, BUT ALSO IN THE EARLIEST OF SPRING.

AND WHAT I HAVE HERE IS SOMETHING THAT MIGHT NOT BE IMMEDIATELY FAMILIAR, BECAUSE IT'S ONLY AVAILABLE FOR A FEW WEEKS OF THE YEAR.

AND IT'S CALLED A SCAPE, WHICH IS ACTUALLY THE GREEN SHOOT FROM HARDNECK GARLIC, WHICH IS GROWN HERE ON THE EASTERN PART OF THE ISLAND.

AND IN THE EARLIEST OF SPRING, AS THE SHOOTS COME UP OUT OF THE GROUND, THEY TRIM OFF THE GREENS TO ALLOW THE HEAD TO BECOME A LITTLE BIT MORE ROBUST AND LARGER IN SIZE.

NOW, THE SCAPE CAN BE COOKED AND PREPARED IN A LOT OF DISHES THAT YOU WOULD TYPICALLY USE GARLIC OR GREEN ONIONS, SCALLIONS--SOUPS, CASSEROLES.

BUT BECAUSE IT'S ONLY AVAILABLE FOR A FEW WEEKS OF THE YEAR, YOU EITHER HAVE TO JAR, CAN THEM OR DO WHAT I'M DOING TODAY AND PREPARE A PESTO.

AND FOR THE PESTO, I'VE CHOPPED SOME OF THE SCAPES, THE END OF THE SCAPES.

THIS IS THE FLOWER END THAT COMES UP FIRST.

AND WHAT I'LL DO IS I'LL BREAK OFF THE WOODY END AND CUT OFF THE END, MUCH AS YOU WOULD ON A STALK OF ASPARAGUS.

CHOP IT UP.

I'M GONNA ADD IN A FEW PIECES OF GARLIC.

AND FOR MY SCAPE PESTO, I'M GOING TO ADD IN SOME ALMONDS, SOME SLIVERED ALMONDS INSTEAD OF PINE NUTS, JUST TO GIVE IT A LITTLE NUTTIER TASTE.

YOU COULD USE WALNUTS.

YOU COULD ADD HAZELNUTS, ALMONDS, BASICALLY ANY TYPE OF, UH...OF NUT IS FINE.

SO WE'LL GRIND THAT UP... [FOOD PROCESSOR WHIRRING] UNTIL IT'S PULVERIZED SMALL.

AND THE AROMA IS ABSOLUTELY TREMENDOUS, NOT ONLY JUST WITH THE REGULAR GARLIC, BUT YOU CAN REALLY GET...

ALMOST, LIKE, AN AROMATIC SPRING FLAVOR WITH IT.

I'M GOING TO ADD IN A LITTLE SPINACH, WHICH WILL JUST HELP PICK UP THE COLOR FROM THE SCAPES, AND I'LL ADD IN A FEW LEAVES OF BASIL.

AND WHAT'S NICE IS, YOU KNOW, BASIL IS TYPICALLY, YOU KNOW, A SUMMER HERB AND MIGHT BE IN YOUR GARDEN QUITE EXTENSIVELY IN THE SUMMER.

BUT WHEN PREPARING PESTO WITH SCAPES EARLIER, YOU KNOW, YOU'RE NOT GONNA HAVE AS MUCH BASIL, FRESH BASIL AROUND.

SO YOU DON'T REALLY NEED AS MUCH.

IF YOU'RE MAKING A REGULAR PESTO ALL WITH BASIL, YOU WOULD NEED, YOU KNOW, BASKETS OF IT.

SO THE SCAPES REALLY HELPS OUT WONDERFULLY.

I'LL PUT IN A PINCH OF RED PEPPER FLAKES AND THEN A COUPLE PIECES OF PARMESAN REGGIANO.

JUST BREAK UP A COUPLE OF THE CUBES AND ADD IT IN.

AND JUST PULSE IT SLIGHTLY.

[FOOD PROCESSOR WHIRRING] AND THEN WE'RE GONNA WANT TO STOP, BECAUSE I WANT TO ADD IN A COUPLE SMALL ICE CUBES, OR YOU COULD ADD IN ONE ICE CUBE.

AND BASICALLY WHAT THE ICE IS GOING TO HELP HERE IS TO HELP KEEP IT COOL.

AS THE FRICTION TAKES PLACE AND BLENDS IN THE SPINACH, THE SCAPES, THE FRESH BASIL, YOU DON'T ACTUALLY WANT IT TO COOK INSIDE THE FOOD PROCESSOR.

SO THE ICE ACTUALLY HELPS KEEP IT ON THE COOL SIDE.

BEGIN TO ADD IN YOUR OLIVE OIL.

WE'LL ADD IN ABOUT A HALF TO THREE-QUARTERS OF A CUP.

STOP.

AND JUST SCRAPE IT DOWN.

MAKE SURE THERE'S NO LARGE CHUNKS OF CHEESE.

AND THE CONSISTENCY THAT YOU WANT WITH IT IS TO ACTUALLY BE, LIKE, A SAUCE CONSISTENCY OR A LITTLE BIT SMOOTH.

KEEP ADDING OUR OLIVE OIL.

AND AGAIN, THE ICE HAS KEPT IT ON THE COOL SIDE AND KEPT THE LEAVES FROM ACTUALLY COOKING WITH THE FRICTION.

[FOOD PROCESSOR STOPS] AND BASICALLY, THAT'S ALL YOU WANT.

YOU WANT IT TO BE ON THE RUNNY SIDE AND BE ABLE TO POUR RIGHT OUT INTO YOUR BOWL.

SO THE SCAPE PESTO IS GOING TO BE A KEY INGREDIENT IN THE NEXT PART OF OUR DISH.

OF COURSE, YOU COULD USE THAT FOR PASTA OR ANYTHING YOU WOULD TRADITIONALLY USE FOR A PESTO.

BUT I'M MAKING A FONDUE, AND THIS FONDUE IS GONNA BE A LITTLE BIT OF A DIFFERENT SPIN THAN THE ONE YOU MIGHT THINK OF IMMEDIATELY OF THE FONDUE OF THE SIXTIES, WHERE YOU HAVE THAT BRIGHTLY COLORED POT WITH ALL THE FORKS WITH THE DIFFERENT-COLORED HANDLES, AND YOU PUT CUBES OF BREAD ON IT AND DIP IT IN, AND HOPEFULLY NOBODY DOUBLE-DIPS, RIGHT?

SO WITH THIS FONDUE, IT WILL START WITH ABOUT A CUP OF WHITE WINE.

I'LL HOLD A LITTLE BIT EXTRA JUST IN CASE I HAVE TO ADJUST THE CONSISTENCY AT THE END.

AND WHAT I HAVE HERE IS SOME FRESH PEAS, SOME BEAUTIFUL FRESH GARDEN PEAS.

AGAIN, WONDERFUL IN THE SPRING, READILY AVAILABLE TILL EARLY SUMMER.

AND THEN OF COURSE, IN THE FALL, THEY COME RIGHT BACK AT YOU.

SO JUST SHUCK IN ABOUT A CUP OF PEAS.

AND WE'LL LET THAT BEGIN TO STEEP WITH THE WHITE WINE.

AND THEN WE'LL GET TO THE PART OF THE FONDUE WHICH IS A LITTLE MORE TYPICAL.

I HAVE HERE TWO TYPES OF SWISS CHEESE.

THIS IS AN EMMENTAL SWISS.

THEY'RE BOTH HARD CHEESES.

AND THE SECOND ONE IS A GRUYERE, OK, WHICH IS MORE TYPICAL FROM THE AUSTRIAN...AUSTRIAN SIDE.

AND WITH BOTH OF THESE CHEESES, I JUST WANT TO CUT THEM DOWN.

CUT THEM DOWN.

SO YOU NEED ABOUT A CUP, CUP AND A HALF OF CHEESE.

YOU WANT TO JUST STEEP THE PEAS, AND YOU'RE GETTING A LITTLE BIT OF THE FLAVOR FROM THE FRESH SPRING PEAS.

AND YOU WANT TO MAKE SURE YOU DON'T OVERCOOK THEM, BECAUSE YOU WANT THEM TO BE A BRIGHT GREEN COLOR WITHIN THE BASE OF THE FONDUE.

WE'LL PUT IN ABOUT 3/4 OF THE CHEESE FIRST.

WHIP THAT IN.

AND YOU CAN SEE IT GETTING VERY, VERY MILKY.

THE PEAS ARE STILL BRIGHTLY GREEN.

OK. NOW TO FINISH OFF THE FONDUE...

I SERVE IT IN INDIVIDUAL RAMEKINS.

SO EACH...EACH GUEST ACTUALLY HAS THEIR OWN DISH.

AND VERY SIMPLY JUST A FEW BLANCHED STRING BEANS.

YOU COULD PUT MUSHROOMS IN HERE, A COUPLE PIECES OF SPINACH.

AND THIS MAKES A NICE COCKTAIL DISH OR EVEN AS A STARTER.

A COUPLE PIECES OF FRESH SPINACH.

A COUPLE PIECES OF BREAD IN EACH DISH.

TAKE A COUPLE NICE SPOONFULS OF THE PESTO.

AND YOU NOTICE I'M PUTTING IT IN AT THE VERY, VERY END BECAUSE I HAVE ALL THOSE DELICATE HERBS, THE SCAPE, THE...THE BASIL...

THE SPINACH.

AND I JUST WANT TO FINISH IT OFF.

ON TOP.

CHEESY GOODNESS.

THE PESTO FROM THE SCAPES...

ABSOLUTELY INCREDIBLE.

I'M OFF TO VISIT MY LOCAL CHEESE SHOP IN THE QUAINT VILLAGE OF SAG HARBOR TO FIND SOME INTERESTING AND ONE-OF-A-KIND CHEESES FROM ARTISANAL PRODUCERS.

>> YOU CAN SEE HERE WE DON'T LABEL A LOT OF THE CHEESES.

WE SHOULD ALWAYS TRUST THE CHEESEMONGER TO, LIKE, ASK YOU WHAT YOU LIKE AND PUT YOU IN THE SAME DIRECTION, BUT TRY A DIFFERENT CHEESE.

KEEP IT SIMPLE.

IF YOU'RE HAVING A LOT OF GUESTS, YOU DON'T WANT TO DO A LOT OF FULL-FLAVORED CHEESES, BIG...YOU KNOW, AS I CALL IT, BARNYARDY-FLAVORED CHEESES.

YOU KNOW, A NICE SHEEP MILK CHEESE IS VERY POPULAR.

BREAK IT UP WITH, LIKE, A REALLY CREAMY, BUTTERY BRIE.

AND ALWAYS SERVE BREAD OR CREPES WITH IT.

>> MY LOCAL CHEESEMONGER SHARED SOME EXCELLENT TIPS ON HOW TO STORE YOUR CHEESE AT HOME.

>> THE BEST THING TO DO IS TO TAKE THE CHEESE OUT ABOUT 2 TO 3 HOURS EARLIER, BECAUSE YOU WANT TO BRING IT UP TO ROOM TEMPERATURE.

CHEESES THAT ARE STILL COLD, YOU'RE ONLY GETTING ABOUT 40% OR 50% OF THE FLAVOR OF THAT CHEESE.

LEAVE IT OUT FOR 3, 4, OR 5 HOURS AND JUST PUT A CHEESE DOME OVER IT.

AND THAT'S THE PERFECT WAY TO KEEP IT ON THE COUNTER.

WHEN YOU GET IT HOME AND THERE'S SOME LEFTOVER, THE BEST THING TO DO IS WRAP IT IN EITHER PARCHMENT PAPER OR EVEN A LITTLE FOIL.

IT'S A LIVING PRODUCT.

YOU WANT THE CHEESE TO STILL BE ABLE TO BREATHE.

IF YOU PUT IT IN WAX PAPER, PUT IT INSIDE A PIECE OF TUPPERWARE, SO THAT WAY IT STILL ALLOWS YOUR CHEESE TO BREATHE WITHOUT DRYING IT OUT.

>> WHEN I PUT TOGETHER A MENU FOR ENTERTAINING, SOME INSPIRATIONAL WAYS I'D LIKE TO SHARE WITH YOU WOULD BE NOT ONLY TO INCLUDE CHEESES FOR A STARTER OR AN APPETIZER, BUT ALSO TO INCLUDE CHEESES AS A DESSERT.

PICK A HARD CHEESE, A SOFT CHEESE, AND A SEMI-RIPENED CHEESE.

ALONG WITH THE CHEESES, FOR A STARTER, SERVE A VARIETY OF DIFFERENT MEATS, SUCH AS CURED HAMS OR CURED SAUSAGE.

AND IN SERVING ALONG WITH YOUR CHEESES, SELECT A BAGUETTE INSTEAD OF THE TYPICAL CRACKERS.

SAVORY CONDIMENTS GO VERY WELL.

PICK ITEMS THAT HAVE A LITTLE BIT OF SALINE AND SALTINESS TO IT OR A LITTLE BIT OF SOURNESS, SUCH AS CORNICHONS, PICKLED ONIONS, OLIVES.

FOR DESSERT, YOU CAN TURN THE SUGAR LEVEL UP A LITTLE BIT.

SOME JAMS, SUCH AS A CHERRY JAM.

CRANBERRIES, WHICH GIVE A LITTLE BIT OF SOUR, BUT A LITTLE SWEET, AND OF COURSE HONEY.

HONEY GOES IDEAL WITH DIFFERENT TYPES OF CHEESES AS WELL AS FOR DESSERT, SERVE ALONG SOME FRESH FRUIT.

SO WHAT I HAVE HERE TO GIVE A BIT OF A WOW IN THE FINISH WHEN YOU PRESENT YOUR DESSERT CHEESE BOARD IS A FIG BALL.

AND IT'S NOT A FIG THAT'S ACTUALLY THIS SIZE, BUT THEY'RE FIGS THAT, WHEN THEY'RE PICKED IN ITALY, THAT THEY'RE PUT TOGETHER IN THE BALL, WRAPPED IN THEIR OWN FIG LEAF, AND THEN JUST NATURALLY ALLOWED TO DRY AND RUBBED IN A LITTLE ASH.

SO IN FRONT OF YOUR GUESTS, YOU CAN PUT OUT A FIG BALL.

AND THEN RIGHT BEFORE YOU'RE READY TO SERVE IT, JUST TAKE AND CUT IT OPEN.

AND YOU CAN SERVE IT RIGHT ALONG WITH THE REST OF YOUR CHEESES.

SO A LITTLE BIT OF THE SAVORY, A LITTLE BIT OF THE SWEET TOGETHER MAKES A NICE COMBINATION TO START A WONDERFUL DINNER AND ALSO TO FINISH IT.

NOW WE'RE GONNA ACTUALLY START THINGS FROM THE GROUND UP, BECAUSE THE EASTERN PART OF LONG ISLAND IS REALLY KNOWN FOR ITS FARMS, AND POTATO FARMS IN PARTICULAR, ESPECIALLY YEARS AGO.

WHAT'S GAINED A LOT OF POPULARITY IS A YUKON POTATO.

WHAT I LIKE ABOUT IT IS IT'S VERY, VERY SWEET.

IT'S MEALY.

IT'S VERY VERSATILE, SO YOU CAN USE IT FOR A LOT OF DISHES-- FRYING, STEAMING, BAKING, AS WELL AS WHAT I'M DOING TODAY, WHICH IS KIND OF PREPARED A LOT, IS, LIKE, A MASHED POTATO, OR I'M CALLING IT MY MOUSSELINE POTATOES, WHERE I'M GOING TO USE THE YUKON AND ALSO GARLIC, A GOOD AMOUNT OF GARLIC IN THIS RECIPE.

SO FOR THE YUKON POTATOES, I HAVE A...IN A LARGE POT, ABOUT 4 CUPS OF POTATOES THAT HAVE BEEN SIMMERING IN JUST ENOUGH WATER THAT COVERED THE POTATOES.

I DIDN'T WANT TO HAVE THEM IN TOO MUCH WATER THAT THEY BEGIN TO DISINTEGRATE AND I LOSE THAT EARTHINESS AND THE POTATO TASTE.

AND THE BEST WAY OF CHECKING A POTATO, IF IT'S DONE, IS EITHER USE A FORK METHOD OR A PARING KNIFE, LIKE I HAVE HERE AND USE THE BITE TEST.

WHAT YOU WANT TO DO IS YOU WANT TO HAVE IT VERY, VERY SOFT AND THAT IT PRESSES ALL THE WAY THROUGH, NOT THAT IT'S AL DENTE LIKE PASTA.

SO WE'RE JUST GONNA LET THESE GO ABOUT ANOTHER TWO MINUTES.

I'LL BRING UP SOME CHICKEN STOCK THAT I'VE ACTUALLY STEEPED WITH SOME CLOVES OF GARLIC TO GIVE IT A NICE GARLIC FLAVOR.

NOW, I KNOW A LOT OF PEOPLE, WHEN YOU'RE USED TO MASHED POTATOES, YOU HAVE BUTTER, YOU HAVE HEAVY CREAM, HALF AND HALF, OR MILK.

THIS IS ACTUALLY A NICE NONDAIRY ALTERNATIVE, WITHOUT SACRIFICING ANY OF THE FLAVOR.

I'VE SERVED THIS MANY OCCASIONS AND EVEN AT A LOT OF DINNER PARTIES, AND YOU'RE GONNA SEE THIS IS SOMETHING YOU CAN EVEN PREPARE THE DAY AHEAD, BECAUSE IT'S ACTUALLY BETTER WHEN YOU MAKE IT YESTERDAY AND YOU LAY IT OUT IN THE PAN AND JUST HAVE IT READY TO GO AS YOUR GUESTS ARE ARRIVING.

SO I'M GONNA TAKE THE POTATOES AND JUST STRAIN THEM OFF.

BRING THEM BACK OVER TO THE STOVE FOR A MOMENT.

AND I DIDN'T TURN THE BURNER OFF.

I LEFT THE BURNER ON.

AND YOU CAN SEE ALL THE STEAM THAT'S JUST COMING UP OUT OF THE TOP.

I WANT TO GET SOME OF THE EXCESS MOISTURE OUT OF THOSE POTATOES SO IT DOESN'T BECOME TOO WATERY.

I WANT THE FLAVOR FROM THE BROTH ACTUALLY TO FLAVOR THESE POTATOES.

SO I'M JUST GOING TO DO A QUICK MASH.

SO ONCE YOU HAVE A GOOD MASH ON THE POTATO, I'LL ADD IN A COUPLE TABLESPOONS OF OLIVE OIL.

AGAIN, NOT SACRIFICING ANY OF THE FLAVOR.

GIVE THAT A LITTLE BIT OF A MASH INSIDE.

DRIZZLE ABOUT A HALF A CUP OF CHICKEN BROTH TO START WITH.

AND REMEMBER, THE CHICKEN BROTH WAS INFUSED WITH GARLIC, SOME FINELY CHOPPED GARLIC INFUSED AND THEN STRAINED OFF.

PUT IN ANOTHER CUP OF CHICKEN BROTH NOW.

NOW WHAT I WANT TO ADD IN IS A SMALL AMOUNT OF CHEDDAR CHEESE, ABOUT A QUARTER CUP... OF CHEDDAR CHEESE, ABOUT A TABLESPOON OF PARMESAN CHEESE.

I'LL ADD IN SOME FRESH GROUND BLACK PEPPER.

DRIZZLE A LITTLE MORE OLIVE OIL JUST TO HELP THE CHEESE MELT IN.

FRESH HERBS GO REALLY WELL INSIDE OF POTATOES.

YOU KNOW, A POTATO DOESN'T HAVE MUCH FLAVOR OF ITS OWN.

IT'S BASICALLY EVERYTHING THAT YOU PUT INSIDE THERE.

IF YOU WANTED TO MAKE A LITTLE BIT OF A MEAT VERSION OF THIS, YOU COULD USE LITTLE PIECES OF HAM, OF COURSE A LITTLE PANCETTA.

PUT IN MY CHIVES.

AND WHAT I'LL DO NOW IS JUST LIGHTLY GREASE WITH A LITTLE OLIVE OIL AN OVENPROOF RAMEKIN.

PUT THEM IN MY RAMEKIN.

AND I LIKE TO MAKE A FEW RIPPLES ON TOP OF THE POTATOES.

THIS WAY, IT HAS A CHANCE FOR THE EXTRA CHEESE.

SOME SHARP CHEDDAR CHEESE.

A LITTLE EXTRA PARMESAN.

DRIZZLE A SMALL AMOUNT MORE OF OLIVE OIL ON TOP.

AND NOW YOU CAN TAKE AND PUT IT IN THE BROILER, OR I'LL PUT IT IN A SALAMANDER ON A VERY HIGH HEAT.

IF YOU MADE THIS A DAY AHEAD, WHAT YOU WOULD WANT TO DO IS PUT IT IN A 350 OVEN FOR ABOUT 20, 25 MINUTES.

BUT WE'RE GOING TO PUT THIS IN THE SALAMANDER OR UNDER A BROILER ON A VERY, VERY HOT TEMPERATURE ONLY FOR ABOUT TWO MINUTES.

LET'S JUST TRY A SAMPLE, NOW THAT IT'S STILL NICE AND HOT AND BUBBLY.

GIVE THE MOUSSELINE POTATOES A TRY.

YOU'LL BE GLAD YOU DID.

SOMETIMES THE SIMPLEST TYPE OF A DISH IS ABSOLUTELY THE BEST, AND I'M GOING TO PREPARE AN OPEN-FACED SANDWICH WHICH IS CALLED A WELSH RAREBIT, AND IT'S MADE FROM INGREDIENTS YOU PROBABLY HAVE IN THE FRIDGE OR IN YOUR PANTRY, SUCH AS A CRUSTY LOAF OF BREAD TO USE AS ITS BASE, SOME WONDERFUL RED RIPE TOMATOES, SOME CRISP GREEN ONIONS, A SAUCE MADE WITH THE ADDITION OF A BEER, OR IN THIS CASE, I'M USING AN I.P.A., WHICH IS FROM A LOCAL ARTISANAL PRODUCER RIGHT HERE IN THE HAMPTONS.

AND THAT'S ADDED TO A CREAM SAUCE OR A BECHAMEL, WHICH I'LL START WITH A COUPLE TABLESPOONS OF BUTTER.

NOW, I GENERALLY PREFER TO USE WHOLE BUTTER, AND SINCE IT'S A WHITE SAUCE OR A BECHAMEL, WE DON'T REALLY WANT ANY COLOR TO THE BUTTER OR ANY COLOR WITH THE FLOUR.

AND IT'S GENERALLY ABOUT AN EQUAL AMOUNT OF BUTTER TO FLOUR.

AND JUST LET THE FLOUR KIND OF ROAST IN.

SO WITH THE FLOUR AND THE BUTTER, YOU JUST WANT TO LET IT COOK ON A VERY GENTLE LOW HEAT FOR ABOUT 3 MINUTES, JUST TO COOK OUT THE EXTRA STARCH TASTE.

SO WHAT'S REALLY IMPORTANT ABOUT THE NEXT STEP IS YOU WANT TO BE ABLE TO EQUALIZE YOUR TEMPERATURE OF YOUR ROUX TO THE LIQUID THAT'S GOING TO GO IN THERE, BECAUSE AS SOON AS THE HEAT COMES IN CONTACT WITH COLD, THE STARCH MOLECULES SWELL OUT AND WILL BEGIN TO ABSORB THE LIQUID.

SO YOU HAVE TO USE A COMBINATION OF POURING IT IN VERY QUICKLY.

AT THIS POINT, WE SWITCH OVER TO A WHIP.

WE WANT TO WHISK IT IN THE PAN.

OK.

SO ONCE THAT COMES UP TO TEMPERATURE, A DROP OF HOT SAUCE... A LITTLE SPRINKLING OF PAPRIKA... AND A LITTLE DRY MUSTARD.

BLEND ALL THE FLAVORING IN.

A COUPLE LITTLE SCRAPES OF NUTMEG, FRESH WHOLE NUTMEG.

SO I'LL PUT IN ABOUT A CUP OF I.P.A.

AND AT THIS POINT, YOU COULD USE YOUR OWN FAVORITE BEER.

IF THERE'S A CERTAIN TYPE OF BEER YOU LIKE TO DRINK, I ALWAYS SAY, IF YOU LIKE THAT TASTE, IT'LL BECOME VERY FAMILIAR TO YOU.

I'M GOING TO TAKE THE BASE OF THE DISH, BECAUSE IT IS AN OPEN-FACED SANDWICH, AND CUT A FEW PIECES OF FRESH LOCAL FARM BREAD.

SO I'LL CUT OPEN SOME BEAUTIFUL RED RIPE TOMATOES.

AND THEN JUST LAY THEM BETWEEN EACH SLICE.

SLICE A LITTLE GREEN ONION.

A LITTLE GREEN ONION ON THE BOTTOM.

PUT IT ON TOP.

TOP IT WITH A LITTLE BIT OF VERY SHARP CHEDDAR.

YOU COULD USE A MIX OF A COUPLE DIFFERENT CHEESES IF YOU LIKE.

AND THEN I'LL JUST TAKE THE REMAINDER OF MY GREEN ONION.

SO THE TRICK WITH THE WELSH RAREBIT AND REALLY ENJOYING IT IS TO EAT IT AND ENJOY IT AS SOON AS IT COMES OUT OF THE OVEN OR THE BROILER WHEN IT'S BUBBLY HOT AND NICE AND STEAMY.

SO THERE YOU HAVE IT, A WELSH RAREBIT, AN OPEN-FACED SANDWICH, WHICH IS ACTUALLY... SOMETHING YOU CAN ENJOY LATE-NIGHT OR PUT A POACHED EGG ON TOP AND EVEN CALL IT BREAKFAST.

REALLY GOOD.

SO THERE YOU HAVE IT-- FINE WAYS TO PREPARE CHEESE.

MY APPETIZER AND DESSERT CHEESE BOARDS WITH SAVORY AND SWEET SIDES, A GARDEN SCAPE PESTO, AN IDEAL ADDITION TO AN UPDATED TAKE ON FONDUE, A QUICK AND SATISFYING WELSH RAREBIT, AND MY CREAMY MOUSSELINE POTATOES.

I'M GEORGE HIRSCH.

REMEMBER, IF I CAN DO IT, YOU CAN DO IT.

SEE YOU NEXT TIME.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT ChefGeorgeHirsch.com.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE" CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR $19.95, PLEASE VISIT ChefGeorgeHirsch.com.

MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH" LIFESTYLE AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES, INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY evite, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.