Jacques Pépin took from this that it was okay to break tradition and carried the method on in his own cheese souffle recipe. As he explains -- "it work[s], certainly differently than a regular ...

Cool slightly. Add the egg yolks, goat cheese, grated Gruyére and most of the grated Coolea (or Parmesan if using.) Season with salt, freshly ground pepper, cayenne and nutmeg. Taste and correct ...

10. Once cooked, allow to cool slightly then remove from the ramekins and place the souffles into a shallow ovenproof baking dish. 11. Sprinkle 10g grated cheese and 1 tbsp cream over each ...

The cellars here house 7,000 wheels of cheese. Gruyère is aged here for five months, at which point it is ready to eat. Gruyere is the main ingredient of fondue moitié-moitié, also called ...