Name: Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad
Yield: Makes 4 servings
Ingredients: 1 1/4 cups whole milk; 1 1/2 tablespoons butter; 3 tablespoons all purpose flour; 1/4 teaspoon ground cumin; Panko (Japanese breadcrumbs)*; 3 large eggs, separated; 1 cup 1/3-inch cubes rindless French Muenster cheese (about 4 ounces); Red Bell Pepper and Tomato Salad

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Muenster Cheese Soufflé with Red Bell Pepper and Tomato SaladBrian Leatart

Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.

Test-kitchen tip:

To cube soft Muenster cheese, pare off the rind, then cut cheese into 1/3-inch slices. Freeze slices 15 minutes to firm, then cut into small cubes. Separate cubes on plate and chill.

Recipe notes

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