This week´s designated recipe for the French Fridays with Dorie group are Munster Cheese Soufflés. “Munster” or “Munster Géromé” (the variety I used), is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
"Munster" is derived from the Alsace town of Munster, where the cheese was conserved and matured in monks' cellars. “Munster Géromé” is at its best in the summer and the autumn, when it is made from milk from the haute chaumes ("high stubble") of pastures that have already been mowed for midsummer hay in the Vosges mountains.
As this was my first attempt ever at making soufflés, I was a bit intimidated at first but I found Dorie´s recipe to be straightforward and relatively easy to follow.
The ingredients required are but a few, namely French Munster, whole milk, unsalted butter, plain flour, salt, freshly ground white pepper, eggs and cumin. I substituted freshly ground nutmeg for the cumin, other than that, I followed the recipe exactly.
First step in this recipe is the preparation of a béchamel. The next step is the addition of the egg yolks and cheese to the cooled béchamel and then all that is left to do is to fold in the beaten egg whites, and bake the soufflés for about 30 minutes.
We enjoyed the soufflés on their own, no side salad as suggested by Dorie – rather we nibbled on a few small pears – the sweetness of the pears is quite wonderful with these cheesy soufflés.
To see how much the other members of the French Fridays with Dorie group enjoyed the recipe for the Munster Cheese Soufflés, please click here.
If you happen to own Dorie Greenspan´s book “Around my French Table”, you will find the recipe on page 152.