Hubbardston Blue Souffle

By • February 10, 2014 0 Comments

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Author Notes: If you haven't experienced the pleasure of a surface-ripened blue cheese, your life is not yet complete. Debby and Bob Stetson produce beautiful cheeses at Westfield Farm in Hubbardston, MA, among them their Classic Blue Log, a goats' milk cheese that is inoculated with blue mold that develops on the rind of the cheese, creating a gorgeous blue-gray surface the color of summer storm clouds. The flavor is delicate and complex and fabulous.

This is an adaptation of Debby Stetson's recipe for a silky souffle that highlights the tangy notes of Westfield's Classic Blue. If you're unable to find this lovely cheese, do two things: 1) contact your local cheesemonger and strongly encourage him or her to see the light and order Westfield Farm cheeses and 2) substitute a soft goat cheese like St. Maure, Bonne Bouche or Valencay.


Serves 4

  • 3 tablespoons salted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 piece Westfield Farm Classic Blue Log (4.5 oz), cubed
  • 3 eggs, separated
  1. Preheat your oven to 375 degrees. Lightly grease a one-quart souffle dish (8 inch diameter, 3 inches deep).
  2. Melt the butter in a saucepan over medium heat. When melted, whisk in the flour to make a roux. Cook for about 2 minutes, whisking constantly, until the flour turns a light golden brown.
  3. Pour in the milk and whisk the mixture vigorously until smooth. Turn the heat to low and whisk until slightly thickened; add the cheese and stir until it has melted. Remove the mixture from the heat and beat in the egg yolks one at a time.
  4. In a clean bowl, beat the egg whites until stiff. Blend a quarter of the whites into the cheese mixture to lighten it. Gently fold in the remaining whites and spoon the mixture into the prepared souffle dish.
  5. Bake for 30 to 35 minutes, or until the souffle has puffed 2-3 inches over the rim of the dish and the top is golden brown. Serve immediately.

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