The Classic Blue Log has a soft blue-black rind that, when baked, has the look and taste of mushrooms.
Preheat the oven to 375 degrees. Lightly grease a 1-quart souffle sigh (8 inches across, 3 inches deep). Place the butter in a medium pot over medium heat. When melted, sprinkle in the flour and whisk to make a roux. Cook for 2 minutes, whisking constantly, or until the flour turns golden brown. Pour in the milk and vigorously whisk the mixture until smooth. Turn the heat to low and whisk until thick. Add the cheese and stir until it has melted. Remove from the heat and beat in the egg yolks one at a time. In a clean bowl, beat the egg whites until stiff. Blend a quarter of the egg whites into the cheese mix- ture to lighten it. Gently fold in the reminaing whites and spoon the mix- ture into the prepared dish. Bake for 30 to 35 minutes, or un- til the souffle has puffed 2 to 3 inches over the rim and the top in golden brown. Serve immediately. Serves 3 to 4.
3 tablespoons butter.
- 1/4 cup flour.
- 1 cup milk.
- 1 (4-1/2 ounce) Classic Blue log cubed.
- 3 eggs, seperated.