Fall Delight: Easy Cheese Souflee

As you can see from my last post, I feel a bit cheese centric lately.
Probably it all started during our 8-year stay in Switzerland.
We lived 3 years in Geneva and 5 years in the country's capital, Bern.
From both places, we often made excursions to Gruyere, birthplace of the famous Gruyere Cheese.
There it's inevitable to visit the cheese factory which introduces visitors to the secrets of cheese manufacturing.
It's an experience for all senses, most of all for your sense of smell.
Either you love it or you hate it. 
I personally loved it but one of my boys hated cheese from this day on until now.
You never know!
This is how my interest in cheese started and I began to collect cheese-based recipes.
The different aromas and ingredients are amazing.
Cheese can be made of cows, goats,buffalo, sheep or camel milk (did I get all?)
It can range from mild, soft cheese to aged hard cheese and a huge variety of textures and flavors in between.

 My cheese soufflee is made from aged gouda but you can choose any shredded cheese of your liking and play a bit with the flavors.
I tried to keep the recipe very simple and easy. Preparing Souffle isn't as difficult as many people think.
The only trick is to serve it immediately if not it will sadly shrink to a Hobbit like appearance.

:(                                                                   :(                                                               :(                        

You need:

1/2 cup breadcrumbs
250 g  Quark light (or creamy cottage cheese)
4 egg yolks
80 g shredded aged Gouda
30 g corn starch
3 egg whites
Butter and breadcrumbs to grease the molds
Salt, freshly ground pepper and 1/4 teaspoon nutmeg

Method:
Butter 4 soufflee dishes, than "dust" with breadcrumbs and remove the excess.

Heat oven at 160 C.
Put the forms in a large roasting tray, fill up to 2cm with hot water, enough to come up 1/3 way up their outside. 
Whisk the Quark with the egg yolks until creamy.

Add the cheese, mix well, then add the cornstarch, the bread crumbs,salt ,pepper and nutmeg.

Beat egg whites until stiff peaks form. Gently fold egg whites bit by bit into the cheese mixture.

Put the mixture in the molds.

Bake up to ...... or until puffed and golden. SERVE IMMEDIATELY.

As it tooked some time to take the picture, the souffle downsized already a bit. :)

Serves 4. Enjoy! See you next week.

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