Cheese Soufflé
 
Serves 6
Crispy on the outside, light and moist in the center, this cheese soufflé, cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.
 
 
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 cayenne pepper
 
6 large egg yolks
 
12 large egg whites
 
1/4 teaspoon freshly grated nutmeg
 
  1.   Heat oven to 425°. Place rack in center. Generously butter bottom and sides of a 2-quart soufflé 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.
 
  2.   Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
 
  3.   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 soufflé base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
 
  4.   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.
 
  5.   Quickly and gently fold the egg whites and nutmeg into the soufflé base just until incorporated. Pour into soufflé dish, and bake for 30 to 35 minutes. Serve immediately.
 
     
 
     
 
    Photograph by: Todd Atkinson