Monday, May 14

May 18 is National Cheese Souffle Day


Jarlsberg® Cheese Offers Simple, Gourmet Recipe

Jarlsberg® Cheese, the nationally recognized premium brand of cheese, invites you and your family to whip up a gourmet meal that is simple, elegant and scrumptious. May 18 is National Souffle Day – so why not celebrate in style with this incredible, easy-to-use recipe from Jarlsberg® Cheese?

Depending on what ingredients you use, the Soufflé can be served both as a savory main dish or sweetened as a dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette and a fresh tomato and watermelon salad which makes it perfect as an appetizer or main course, preferably enjoyed outdoors on one of those warm summer evenings.

JARLSBERG® CHEESE SOUFFLÉ

1 cup milk
2 dried bay leaves
2 shallots, finely chopped
4 small ramekins
Baking paper
1 cup butter
4 tbsp. plain flour
salt
1 pinch cayenne pepper
1 tbsp. Dijon mustard
1 cup grated Jarlsberg® cheese
5 eggs with the whites and yolks separated
Jarlsberg® cheese for the topping

WATER MELON SALAD

watermelon
1 cup tomatoes
1 cup hazelnuts, roasted
1 lime
1 orange
2 cups olive oil

MAKES 4 PORTIONS

Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes. Grease the inside of the ovenproof ramekins.

The soufflé mixture will rise quite high, so don’t overfill the ramekins. Melt the butter in a pan and stir in the flour.

Cook, stirring, for 1 min.

Strain the rested milk mixture, and gradually whisk it into the butter and flour mixture.

Cook over a low heat, stirring constantly, until the mixture thickens.

Remove from the heat. Stir in mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg yolks into the mixture. Whisk the egg whites until stiff and gently fold them into the mixture, a little at a time. Divide the mixture between the greased ramekins.

Sprinkle a little extra Jarlsberg® cheese on top, if desired. Bake on the bottom shelf of the oven for 20-25 minutes until the soufflés are golden and well risen. They should be slightly soft in the middle. Slice the tomatoes and melon.

Make the vinaigrette by whisking the juice of the lime and the orange together with the oil and mixing well. Add salt and pepper to taste. Serve the soufflés immediately after they are taken out of the oven.

Serve with the tomato and watermelon salad garnished with roasted hazelnuts and with the vinaigrette.

About Jarlsberg® Cheese:
In 1956, we created Jarlsberg® Cheese, using an original Norwegian recipe. Why does Jarlsberg® cheese taste so mild, nutty and delicious? It's all part of the legend...and Norway's most guarded recipe!  Jarlsberg® Cheese is endorsed by the Good Housekeeping Nutritionist Approved Emblem. All Jarlsberg Cheese varieties are naturally lactose and gluten free.

For a complete product list and recipes, go to www.jarlsberg.com.

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