Muenster Cheese Soufflés

Cheese Soufflé & Tomato and Pepper Salad

Happy French Friday!  This week’s recipe are mini soufflés made with Muenster cheese.

The recipe calls for French Muenster, which apparently has a “room-clearing” fragrance.  I was only able to find “American” Muenster.  It had a very mild odor, so I don’t think I got the true “Muenster” experience when I made these soufflés.

I took this photo right before I removed the soufflés from the oven, so you could see the “full rise”:

Soufflés in the Oven

These soufflés were fine.  I liked the Cheese Soufflés we made last year better, though I appreciated the “mini” soufflés of this version.

The big hit of the meal was the Tomato and Pepper Salad I served on the side.  Dorie recommends it as her Bonne Idée with the Muenster Cheese Soufflés recipe.  We loved the little salad (my husband especially loved it) and I am sure I will make it again to accompany many dishes.

Hope you all have a wonderful weekend!



Filed under Cooking

12 responses to “Muenster Cheese Soufflés

  1. Karen, Your souffles look perfectly beautiful! Mine deflated quickly after they came out of the oven. They were so delicious! Have a wonderful weekend!

  2. Nana

    I used the american version of muenster too, but it was still great. Hubby and I both loved it. Yours look so delicious.

  3. Yes, love the oven shot. It really is the only way to make sure you get them while they are still puffy. They deflate too darn quickly for pretty composed pictures.

  4. No French Muenster for me either. The lady in the cheese shop acted like I was making it up. Said, “Muenster is German.” You got a gorgeous rise.

  5. teaandscones

    I liked the cheddar better, too. American muenster is too mild

  6. trevorsisboom

    Even in the oven mine looked like a quiche but I still loved the taste.

  7. Teresa

    Those look beautiful. I’m going to have to try these some time, as most of the group seems to have loved them.

  8. I’m loving the oven shot… look at you with blue mats and green ramekins! 🙂

    I liked this version better because I used a white cheddar for the other soufflé and wasn’t impressed. The Munster I got was imported, but it didn’t say from where. It looked like the regular orange speckled type, but was much saltier than the blander ones I would get with my friends many years ago when we were feeling ‘fancy’. 🙂

  9. Awesome oven shots! Bravo for you for capturing that fleeting moment.

  10. I wish I’d made the salad… yours looks wonderful – as do your souffles! I couldn’t find the “real deal” cheese either, but still tasty.

  11. Great picture! So wonderfully puffed! I found the real cheese, though I wasn’t impressed with its flavor. However, I did enjoy the mini souffles and will try again with cheddar or Parmesan.

  12. So wise to take that photo from the oven- I had not thought of that at all. I am glad you enjoyed these. I also had to sub a different cheese and am not sure if I hit the true “smelly” note but the cheese did stink, though I found the cooked results to be far more subtle. Oh yes, I will be repeating this one for sure. And nice side salad- I really need to try that too next time.

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