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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. —BethFalk
- 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
- Preheat your oven to 375 degrees. Lightly grease a one-quart souffle dish (8 inch diameter, 3 inches deep).
- 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.
- 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.
- 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.
- 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.