"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."
Gruyère Soufflé
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish
2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.
In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.
Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.
Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
