Twice Baked Cheddar Soufflés


Recently, I received a piece of Grafton Clothbound Cheddar as a gift. If you love Cheddar you’ve got to try this cheese. The cheese makers at Grafton use hormone-free raw milk purchased from small Vermont family farms. The handmade Cheddar is then aged in special caves from one to four years. The texture is slightly crumbly and has a distinct earthy taste. A special cheese calls for a special recipe. These soufflés can be a first course or a light lunch. You can make these up to a day in advance and then just reheat to serve. They puff up beautifully on the second baking, which only takes a few minutes. If you have never attempted a soufflé because it sounds complicated, this recipe eliminates the timing issue. Continue reading