National Cheese Souffle Day
On National Cheese Souffle Day, observed May 18th, we can all enjoy a little of this French delight. The word souffle 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 souffle when baked.
The soufflé’s base consists of a French creme base, a flavored creme sauce or puree, and beaten egg whites. Egg yolks and beaten egg whites, mixed with various other ingredients make up a soufflé. The base provides the flavor, and the egg whites provide the lift. Many who make souffle commonly add cheese, jam, fruits, berries, chocolate, and lemon. Serve your souffle as a tasty main course dish, or sweetened it for a dessert.
This holiday focuses on the cheese souffle. Gruyère cheese, parmesan, cheddar, provolone, and fontina are just a few of the cheeses you can use to make an amazing soufflé. Add complimentary herbs and spices and your dish will be a hit at the dinner table!