Tuesday 17 November 2020

A Franco-Irish cheese soufflé recipe #SP


I’m delighted to be partnering with the
National Dairy Council as part of the Cheese Your Way EU campaign. We often joke in my house that our fridge content is about 90% cheese. I mostly buy Irish cheeses for what my husband and I call our ‘cheese ceremonies’ (essentially a cheese platter for dinner) and I cook a lot with French and Italian cheeses on a daily basis.


Interesting fact: “53% of Irish people are curious to discover more cheeses while only 26% French are interested to do the same,” so I hope this recipe will introduce you to a cheese you didn’t know, wherever you might be from.


I was challenged to create a cheese soufflé recipe using one Irish and one European cheese from the content of a Sheridans Cheesemongers cheese hamper. I knew straight away what I’d use, I had to make a Franco-Irish cheese soufflé. 


First of all I used Templegall, which is produced by Hegarty’s. It’s a Swiss-style cheese made from raw cow’s milk in Whitechurch Co. Cork. It has a wonderful nutty and sweet flavour and reminds me of a young Comté cheese (a great French cheese).  I also used a cheese that is dear to my heart, Bleu d’Auvergne, a semi-soft creamy blue cheese made with cow’s milk in the Auvergne region of France.


A soufflé may sound a bit ‘cheffy’ due to the French name but it’s actually easy enough to make. I hope you enjoy my recipe, check out the website www.cheeseyourway.ie for more cheese recipe inspiration and use #cheeseyourway #atastymessagefromeurope #enjoyitsfromeurope if you’re posting cheesy dishes on social media.


Recipe: A Franco-Irish Cheese Soufflé    


Makes about 10-12 mini soufflés in individual ramekins of 7cm diameter or you can use a large soufflé dish



50 g Bleu d’Auvergne cheese, chopped into small pieces

50 g Templegall cheese, grated

40g butter

40g flour + some for dusting

200 ml milk

4 eggs (separated)






Pre-heat your oven to 200C (180C fan)

Butter your ramekins and dust them with a little flour

In a saucepan, melt the butter over a medium heat and stir in the flour for a minute or two until combined

Whisk in the milk until you obtain a thick white sauce (it should take about 4-5 minutes) and remove from the heat

Season the white sauce with salt, pepper and a pinch of nutmeg

Stir in both cheeses and whisk in the egg yolks

Whisk the egg whites with a pinch of salt until stiff in a large bowl

Add a little bit of the stiff egg whites into the cheese white sauce and mix

Carefully fold in the rest of the egg whites with a spatula

Fill up the ramekins and bake in the oven for about 12 minutes (when using small ramekins / 20-25 minutes if using a large soufflé dish) until the top is golden and the soufflés have risen and are slightly wobbly.


Serve straight away, preferably with a green salad!


Disclaimer: This post was sponsored by the National Dairy Council as part of the Cheese Your Way EU campaign.