It took us quite a while, but finally we were approaching the end of the wedges we received in the mail weeks ago. After the taste test was over we still had quite a bit left – we’ve been adding it to omelets, topping baked potatoes with it, and making some pretty tasty grilled cheese sandwiches. Recently, I came across a recipe for cheese soufflés. I admit I’ve never made a savory soufflé before, only dessert ones. The recipe made 2 individual-sized servings, perfect for us. After grating all our remaining Jasper Hill cheese I had exactly what the recipe called for, to the gram! I took that as a good omen.

This recipe is slightly modified in that I added some fresh dill and changed the cheese from blue to as-yet-unnamed Jasper Hill original. They came out of the oven fluffy and light – but by the time I took a picture they had already started to deflate (not to make excuses for my photo!) I’ve given measurements by weight below because I prefer that for baking. Incidentally, one of the best purchases we’ve ever made for the kitchen is a good metric/standard scale. I think a good Gruyere would be a fine substitute for my now departed Jasper Hill samples.

Cheese Souffles for Two

20 g / .7 oz butter

17 g / .6 oz flour

125 mL / 4.25 oz milk

2 eggs, separated

60 g / 2.1 oz cheese

2 T dill, chopped

Salt and pepper to taste.

• Preheat the oven to 400 degrees. Butter 2 one cup capacity ramekins and refrigerate for 15 minutes. In a small saucepan melt the butter over medium heat. Add the flour and cook, stirring, one minute. Slowly add the milk while whisking and cook another 3-4 minutes. Stir in cheese and remove from heat.

• Add egg yolks, dill, and salt and pepper to taste. Beat the egg whites to stiff peaks and fold them into the mixture, Pour an even amount into the 2 ramekins and bake for 18-20 minutes. No peaking!

- Danielle