This is Westfield Farm owner Debby Stetson’s recipe for a perfectly light soufflé featuring the farm’s surface-ripened Classic Blue goat cheese.
Classic Blue’s distinctive, silky blue-gray rind develops after fresh chevre is inoculated with Roquefort mold. The interior of the cheese is creamy and tangy, and the subtle blue flavors give this soufflé a hint of mushroomy character.
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup whole milk
- 1 (4-1/2 ounce) Classic Blue log, cubed
- 3 eggs, separated
- Preheat the oven to 375 degrees. Lightly grease a 1-quart soufflé dish (8 inches across, 3 inches deep).
- Melt the butter in a medium saucepan over medium heat. When melted, sprinkle in the flour and whisk to make a roux. Cook for 2 minutes, whisking constantly, or until the flour turns golden brown. Pour in the milk and vigorously whisk the mixture until smooth. Turn the heat to low and whisk until thick. Add the cheese and stir until it has melted.
- Remove milk/cheese mixture from the heat and beat in the egg yolks one at a time.
- In a clean bowl, beat the egg whites until stiff. Blend a quarter of the egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites and spoon the mixture into the prepared soufflé dish.
- Bake for 30 to 35 minutes, or until the soufflé has puffed 2 to 3 inches over the rim and the top is golden brown. Serve immediately.