Wednesday, May 23, 2018

Mealtime Magic: Cheese Soufflé and Watermen Salad

May is a busy month for cheese lovers! National BBQ Month (add cheese to those burgers!), National Hamburger Month (more cheese for your burgers!), National Salad Month (cheese is a great way to add protein), National Salsa Month (which makes tasty nachos with chips and cheese), National Eat What You Want Day (May 11th - of course that's cheese), National Cheese Souffle Day (May 18th), National Pizza Party Day (3rd Friday in May), National Quiche Day (May 20th - egg dishes are always better with cheese), and National Blueberry Cheesecake Day (May 26th - cream cheese is still cheese).

There are "holidays" and months for cheese lovers throughout the year, and for all you cheese lovers I want to share this recipe on behalf of Jarlsberg® Cheese. They sent me a thank-you package with some of their tasty cheese and cracker options - it's a lovely mild cheese that I've used in baking, salads, sandwiches, and even as a snack.

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.
1 cup milk
2 dried bay leaves
2 shallots, finely chopped
4 small ramekins
Baking paper
1 cup butter
4 tbsp. plain flour
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
1 cup tomatoes
1 cup hazelnuts, roasted
1 lime
1 orange
2 cups olive oil


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

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