Cheese Souffle Day


souffle5/18:  National Cheese Soufflé Day!!

On National Cheese Soufflé Day, observed May 18, let’s all enjoy a little of this French delight.  

The word soufflé is the past participle of the French verb, souffler, which means “to blow up” or “puff up.”  Combine egg whites with custard, and it will puff up into a fine, golden soufflé when baked.

Egg yolks and beaten egg whites, mixed with various other ingredients make up a soufflé.  It can be served as a tasty main course dish, or it can be sweetened for a dessert.

Soufflés are generally baked in ramekins or soufflé dishes: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking.

Each soufflé is made up of either a French crème base, a flavored crème sauce or purée and beaten egg whites.  The base provides the flavor, and the egg whites provide the lift.  The base is commonly made up of cheese, jam, fruits, berries, chocolate, or lemon.  This day is dedicated to the cheese based souffle.

HOW TO OBSERVE  Order a cheese souffle to go from a restaurant, or you can try your culinary skills with this Cheese Souffle  recipe.

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