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Recipes
Hassayampa Farms “Hassiago” Cheese Soufflé COURTESY OF TERRA FARM + MANOR
Ingredients 3 Tbsp unsalted butter, plus extra for greasing the dish 5 oz Hassayampa Hassiago cheese, plus extra for sprinkling 3 Tbsp all-purpose flour 1 cup milk Kosher salt and freshly ground black pepper Pinch nutmeg 5 extra-large egg yolks, at room temperature 5 extra-large egg whites, at room temperature 1/8 tsp cream of tartar Directions 1. Preheat the oven to 400° F. 2. Butter the inside of soufflé dish and sprinkle evenly with cheese 3. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper and nutmeg. Cook over low heat, whisking constantly for 1 minute, until smooth and thick. 4. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the cheese and transfer to a large mixing bowl. 5. Put the egg whites, cream of tartar and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, and finally on high speed until they form firm, glossy peaks. 6. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375° F. Bake for 16-20 minutes until puffed and brown. Serve immediately.
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