Ingredients: 2 ounces Asiago Pressato DOP 2 ounces Asiago D’Allevo DOP 2 ounces Speck Alto Adige IGP, chopped 6 large eggs 1 / 2 cup half and half 8 ounces Mascarpone Cheese Nonstick cooking spray Equipment: Blender or food processor with steel blade 4-quart Soufflé dish, individual soufflé dishes or cupcake pans Directions: Preheat oven to 375 degrees. Place the Speck Alto Adige IGP in the food processor and finely mince. Add cheeses and mince. Add the eggs, and half-and-half. Blend until smooth. With processor running, break off pieces of Mascarpone and add to the processor. After all mascarpone cheese is incorporated, blend at high speed for 5 seconds. Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven. Bake until puffed and golden: Large soufflé for 45 minutes Small for 15-20 minutes Note: Surface could crack during baking. Chef’s Tips: After baking, soufflé can be held in oven with door ajar for short time before serving. Serving suggestion: prepare individual soufflés and serve atop a mixed green salad with vinaigrette dressing or on a bed of sautéed spinach.