Comte Cheese Souffle

By Hklbrries

"As the wife of a CEO, French-born Francoise Thomas has had her share of change - primarily in residences. She and her husband have lived around the world, most recently in Japan, before moving to Nashville, TN. But one thing that doesn't change is her love of cheese, especially Comte (kawn-TAY) cheese. 'Taste this Comte. It is the best,' she says as she carves a piece.

Dense yet creamy, this artisan gruyere deserves praise. Crafted from the raw milk of the Montbeliard cows of the Jura Massif, a series of parallel mountain ranges running along the French-Swiss frontier, Comte is made in a 1,000 year-old-tradition. Each cow is provided two acres of lush grasses and meadow flowers for grazing. Milk is brought to the local cheese-making cooperative, the fruitiere, daily for immediate production. And wheels of Comte are carefully aged - for four months minimum, but many up to two years. Comte, which means 'county' in French, has to be made in a certain region to be called Comte. Each cheese is made according to the traditions and guidelines of the region. Fortunately for Francoise - and us - Comte is now available in markets across the United States, even Costco.

Francoise uses Comte cheese in gougeres (petite cheese puffs), souffles and onion tarts. 'There are many good recipes that use only kitchen staples,' she adds.

I'd never considered making a souffle, but Francoise gave me inspiration - and her recipe. 'It is simple. My teenage daughter makes it,' she says.

This French woman knows. Easy to prepare, my souffle was showy and worth the wait. I spooned up a cloud, and the creamy, nutlike goodness of Comte dissolved on my tongue. For the recipe go to relishmag.com/souffle. "

Ingredients

• 4 tablespoons butter, plus extra to coat soufflé dish
• 4 tablespoons all-purpose flour
• 1 ¾ cups 2% reduced-fat milk
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 1/8 teaspoon grated nutmeg
• 2 cups (8 ounces) shredded Comté cheese
• 4 eggs, separated

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 375F. Lightly coat the bottom and sides of a 2-quart soufflé dish with butter.

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour; cook, stirring, 2 minutes. Gradually add milk, stirring constantly to blend. Add salt, pepper and nutmeg. Bring to a low boil. Reduce heat and simmer, stirring, until thickened. Add cheese; stir until melted. Remove from heat. Beat in egg yolks, one at a time. Cool.

Beat egg whites until stiff and smooth. Blend a dollop of whites into the cheese mixture to lighten it. With a rubber spatula, gently fold cheese mixture into remaining egg whites, using an up-and-down, circular motion, until only a few white streaks remain.

Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately

Nutritional Information
Per serving
480 calories
36g fat
310mg cholesterol
27 g protein
12 g carbohydrates
0 g fiber
530 mg sodium