Cantal PDO
Multiple sensations: an either soft or powerful flavour depending on ripening
Salers PDO
An exceptional farmer’s cheese: robust, spicy and floral
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Recipe using Salers: Salers cheese soufflé
Starter
Salers
Moderate
Moderately expensive
Preparation: 40 mins
Cooking time: 20-25 mins
6 people
- 50 g butter
- 50 g flour
- 1/2 l milk
- 120 g grated Salers cheese
- 20 g butter
- 20 g flour to dust the soufflé dish
- 6 egg yolks
- 10 egg whites
- salt
- pepper
- nutmeg soufflé dish measuring 7.87 in diameter and 3.14 in deep
- With a pastry brush, spread 20 g melted butter on the inside of the soufflé dish, then flour the inside of the dish and eliminate the excess.
- Melt 50 g butter.
- Add 50 g flour to make a roux.
- Leave to cool.
- Boil the milk and pour it over the cold roux.
- Using a whisk, bring the sauce to the boil and continue cooking for 3 mins whisking constantly.
- Take the pan off the heat and add seasoning, the grated Salers cheese, and 4 egg yolks.
- Cook again for a few minutes.
- Whisk 10 egg whites until stiff and add a pinch of salt. Add 2 egg yolks then mix gently into the Salers cheese sauce.
- Pour into the soufflé dish.
- Bake in the oven at 266°F for 20-25 mins.
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