National Cheese Souffle Day

A cheese soufflé is a dish that is made by combining a béchamel sauce with cheese, and then folding in beaten egg whites to create a light, fluffy mixture. The soufflé is then baked until it rises and becomes golden brown on top. To make a cheese soufflé, a béchamel sauce is first made by melting butter in a saucepan and then adding flour to create a roux. Milk is gradually added to the roux, and the mixture is whisked constantly until it thickens and becomes smooth. Cheese, typically a mild variety such as Gruyere or cheddar, is then added to the sauce and stirred until it melts and is fully incorporated. The egg whites are then beaten to stiff peaks, and a small amount of the cheese sauce is folded into the egg whites to lighten the mixture. The remaining cheese sauce is then added to the egg whites, and the mixture is gently folded together until it is evenly combined. The soufflé mixture is then transferred to a buttered baking dish and baked in a preheated oven until it rises and becomes golden brown on top. The soufflé is typically served immediately, as it will begin to deflate shortly after it is removed from the oven. A cheese soufflé can be served as a main dish or as a side dish, and is often accompanied by a green salad or other light accompaniments. It is a classic French dish that is known for its light, airy texture and rich, cheesy flavor.