Frederic Melton
A cheddar cheese soufflé is a decadent, creamy, and rich comfort food. It is a savoury dish that is often served as a side with roast meats or grilled foods. The main ingredients are cheddar cheese, butter, flour, milk, and eggs. The cheese is typically grated and mixed with other ingredients to create a light and airy texture, which is then baked in the oven. The soufflé is known for its fluffy and moist appearance and is considered a treat that melts in your mouth.
| Characteristics | Values |
|---|---|
| Ease of making | Easy and practically foolproof |
| Taste | Rich, creamy, nutty, sharp, tangy, melt-in-your-mouth |
| Texture | Fluffy, light, airy, velvety, moist, crispy exterior |
| Ingredients | Cheddar cheese, Parmigiano-Reggiano, butter, flour, milk, egg yolks, chives, egg whites, cream of tartar, salt, pepper, nutmeg |
| Baking temperature | 350°F to 375°F |
| Baking time | 20 to 35 minutes |
| Serving | Serve immediately |
Explore related products
What You'll Learn
How to make a cheddar cheese soufflé
A cheddar cheese soufflé is a decadent, creamy, and rich comfort food. It is a foolproof dish that is quite easy to make. Here is a step-by-step guide on how to make a delicious cheddar cheese soufflé:
Ingredients:
- Softened butter
- Parmigiano-Reggiano cheese
- Flour
- Milk
- Salt
- Pepper
- Nutmeg
- Sharp cheddar cheese
- Eggs
Steps:
- Preheat your oven to 350°F.
- Use softened butter to grease a 2-quart soufflé or ceramic casserole dish.
- Sprinkle the buttered dish with Parmigiano-Reggiano cheese. This prevents sticking and adds flavour.
- In a small saucepan over medium heat, melt 3 tablespoons of butter.
- Add the flour and cook, whisking constantly, for about 1 minute.
- Add the milk and continue whisking until the mixture is smooth.
- Keep cooking and whisking until the mixture thickens and boils, making sure to scrape the edges of the pan.
- Remove the pan from the heat and add salt, pepper, and nutmeg.
- Stir in the grated cheddar cheese and remaining Parmigiano-Reggiano. Keep stirring until the cheeses melt and the mixture is thick and smooth.
- Separate the eggs and beat the egg whites until they are stiff and hold their shape.
- Gently fold the egg whites into the cheese mixture until it is a uniform colour. Be careful not to over-stir.
- Pour the mixture into the prepared dish.
- Bake for 20 to 25 minutes until the top is puffed, browned, and springs back when touched.
- Serve immediately and enjoy the cheesy goodness!
Feel free to add your own twist with spices or herbs, and remember to use high-quality ingredients for the best results. Bon appétit!
Cheddar Cheese: A Healthy Treat for Cats?
You may want to see also
The best types of cheese for a soufflé
A cheese soufflé is a light, fluffy, and savoury dish made with cheese and eggs. It is often served as a starter or main course. The base of a cheese soufflé is a thick béchamel sauce, which is made using butter, flour, and milk. The cheese is then added to this sauce, along with other ingredients such as egg yolks, cream, and spices. The final step is to fold in stiffly beaten egg whites, which give the soufflé its characteristic airy texture.
When making a cheese soufflé, it is important to choose a cheese that melts well and has a low water content. This ensures that the soufflé will have a smooth and creamy texture. Here are some of the best types of cheese to use for a delicious and successful cheese soufflé:
Cheddar Cheese
Cheddar cheese is a popular choice for a cheese soufflé due to its sharp and tangy flavour. It is a semi-firm cheese that melts well, making it ideal for creating a smooth and creamy soufflé. Cabot Creamery's Seriously Sharp Cheddar Cheese is a great option for an extra zip of flavour.
Gruyère
Gruyère is a classic choice for a cheese soufflé due to its excellent melting qualities and complex flavour. It is a semi-firm Swiss cheese that can be grated into shreds, making it perfect for creating a light and airy soufflé. Gruyère is commonly used in French cooking and is a favourite among chefs.
Parmigiano-Reggiano
Parmigiano-Reggiano, or Parmesan cheese, is often used to sprinkle in the greased soufflé dish before adding the batter. This creates a delicious, lightly crispy exterior. It can also be added to the soufflé mixture in small amounts for depth of flavour. However, as it is not a good melting cheese, using too much can result in a gritty texture.
Emmental and Comté
Emmental and Comté are two other types of Swiss cheese that can be used in a cheese soufflé. They have excellent melting qualities and complex flavours, similar to Gruyère.
When making a cheese soufflé, it is important to use high-quality, freshly grated cheese for the best flavour and texture. Experiment with different types of cheese and find the combination that suits your taste preferences!
Cheddar Cheese: Healthy or Not?
You may want to see also
The importance of using high-quality ingredients
When crafting a cheddar cheese soufflé, the importance of using high-quality ingredients cannot be overstated. The soufflé is a delicate dish that relies on the harmonious interplay of select components, and the quality of these ingredients can make or break the final product.
To begin, the choice of cheese is paramount. A sharp, aged cheddar brings a distinctive tanginess and depth of flavour to the soufflé. Opting for a high-quality cheddar ensures a pure, robust cheese flavour that is neither too oily nor too dry, allowing it to blend seamlessly with the other ingredients. Additionally, a good-quality cheddar will have the ideal consistency for melting, ensuring a smooth and creamy texture in the finished dish.
The eggs used in a cheddar cheese soufflé are another key element. Fresh, high-quality eggs provide a rich, golden colour and a delicate, airy texture. The egg whites, when beaten to stiff peaks, give the soufflé its characteristic loftiness, while the egg yolks contribute to the richness and overall structure. Using inferior eggs may result in a less impressive rise, a denser texture, and a duller colour.
The role of flour in a cheddar cheese soufflé is also significant. As the thickening agent in the roux, which forms the base of the soufflé, flour plays a crucial role in achieving the desired consistency. Using a high-quality flour ensures that the roux has the correct texture and viscosity, creating a stable foundation for the soufflé to rise and hold its shape.
Similarly, the choice of milk is essential. Whole milk, with its higher fat content, is ideal for achieving a rich and creamy Mornay sauce or béchamel, which serves as the base for the soufflé. A lower-fat milk may result in a thinner, less indulgent sauce, impacting the overall texture and flavour of the dish.
Lastly, the use of fresh, high-quality spices and seasonings, such as nutmeg, black pepper, and chives, cannot be overlooked. These ingredients enhance the flavour profile of the soufflé, bringing out the nuttiness of the cheese and adding depth and complexity to the dish.
In conclusion, when preparing a cheddar cheese soufflé, the quality of the ingredients is of utmost importance. From the sharpness of the cheddar to the fluffiness of the eggs, the smoothness of the sauce, and the richness of the spices, each element contributes to the overall success of the dish. Using high-quality ingredients ensures a soufflé that not only tastes exceptional but also boasts a beautiful texture and presentation.
Goat Milk Cheddar: A Healthy, Tangy Twist on Classic Cheese
You may want to see also
Explore related products
How to serve a cheddar cheese soufflé
A cheddar cheese soufflé is a decadent, creamy, and rich dish that is surprisingly easy to make. It is a perfect comfort food for a cold winter evening. The main ingredient, cheddar cheese, provides a sharp and tangy flavour. The soufflé has a light and airy texture, and it truly does melt in your mouth.
To serve a cheddar cheese soufflé, it is important to remember that it is at its best when fresh out of the oven. It will begin to deflate shortly after, but this does not affect the taste. Use a large spoon to serve, as the soufflé will be fluffy and moist, and will mostly stay together. It is best served in the baking dish itself.
A cheddar cheese soufflé can be served as a side dish with any roast meat, such as beef, pork, or chicken, or with grilled meats or BBQ. It can also be served as an elegant lunch, alongside a simple salad of lettuce, herbs, and tomatoes with a vinaigrette dressing, and a baguette. It pairs well with a fresh, white peach-inflected Pinot Grigio.
The great thing about a cheddar cheese soufflé is that you can make it your own by substituting the cheddar with other types of cheese, such as Gruyère, Emmental, Gouda, Comté, or Parmesan. You can also add spices like cayenne pepper, black pepper, oregano, thyme, and Dijon mustard, and chives for garnish.
Amino Acids in Canadian Cheddar: The Science Behind Flavor
You may want to see also
The history of the cheddar cheese soufflé
The history of the soufflé can be traced back to the early 18th century when French chefs began experimenting with different ways to cook eggs. The word "soufflé" comes from the French verb "souffler", which means "to blow" or "to breathe". This is likely a reference to the light and airy texture of the dish, which is achieved by incorporating beaten egg whites into a base made from egg yolks and other ingredients.
While the exact origins of the cheddar cheese soufflé are unclear, it is likely that this particular variation on the classic French dish was popularized in the United States, where cheddar cheese is a widely consumed variety. Cheddar cheese is known for its sharp and tangy taste, and its ability to melt easily makes it an ideal choice for a soufflé.
The earliest known recipe for a cheese soufflé appears to be from the early 19th century, and it is believed that the dish gained popularity in the United States during the late 19th and early 20th centuries. One of the earliest known mentions of a cheddar cheese soufflé can be found in a 1904 issue of the "Chicago Daily Tribune", which includes a recipe for a "Cheddar Soufflé" that calls for grated cheddar cheese, butter, flour, milk, and eggs.
Over time, the cheddar cheese soufflé has become a classic comfort food, often served as a side dish alongside roast meats or as a star attraction at an elegant lunch. Its rich and creamy texture, combined with the sharp flavor of cheddar cheese, makes it a favorite among food enthusiasts.
Today, the cheddar cheese soufflé continues to be a popular dish, with many variations and substitutions available, such as the use of other types of cheese like Gruyère, Emmental, or Comté, or the addition of herbs and spices to enhance the flavor.
Cheddar Cheese: Processed or Not?
You may want to see also
Frequently asked questions
A cheddar cheese souffle is a decadent, creamy, rich, and fluffy dish that is served straight from its baking dish. It is a foolproof, easy-to-make comfort food that goes well with roast meats and salads.
The ingredients required to make a cheddar cheese souffle are softened butter, Parmigiano-Reggiano cheese, flour, whole milk, sharp cheddar cheese, egg yolks, chives, and egg whites.
To make a cheddar cheese souffle, you need to grease a baking dish with butter and coat it with Parmigiano-Reggiano cheese. Then, melt butter in a saucepan, add flour and milk, and whisk until the mixture thickens. Add salt, pepper, and nutmeg, followed by the cheddar and remaining Parmigiano-Reggiano cheese. Stir until the mixture is smooth. In a separate bowl, beat the egg whites until firm and glossy, and then gently fold them into the cheese mixture. Pour the mixture into the baking dish and bake for 20-25 minutes at 350°F until puffed and brown.
It is recommended to use a high-quality, extra sharp, or aged cheddar cheese for the best flavor and texture. Cabot's Seriously Sharp Cheddar Cheese is a popular choice as it is naturally lactose-free.
Yes, you can substitute cheddar with other cheeses such as Gruyère, Emmental, Gouda, Comté, or Parmesan. Gruyère is a popular choice as it is commonly used in classic French cooking and has excellent melting qualities.
