| Title: | Cheese Souffle |
| Wine Pairing: | Sparkling, Chardonnay |
| We Recommend: |
Parxet NV Cuvee 21 Rued Family 2006 Chardonnay |
| Ingredients: | 4 tablespoons unsalted butter, room temperature 4 teaspoons grated Parmesan cheese 4 teaspoons dry breadcrumbs 4 ounces Jarlsberg cheese 2 ounces cheddar cheese 3 ounces saga blue cheese 3 ounces brie cheese 1/4 cup all-purpose flour 3 teaspoons Dijon mustard 3/4 cup plus 2 tablespoons whole milk 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 6 large egg yolks 12 large egg whites 1/4 teaspoon freshly grated nutmeg |
| Instructions: | Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately. |