Soufflé of Alpine Cheeses

Soufflé aux Frontages des Alpes

Preparation info
  • For


    • Difficulty


    • Ready in

      30 min

Appears in

By Roy Andries De Groot

Published 1973

  • About

With this basic soufflé, dozens of variations of flavors and textures are possible, simply by changing the combinations of the cheeses (see menu and notes). French cooks generally serve this as a first course, filled with various fresh cheeses as they are at their seasonal peaks of quality. In France there is much awareness of the seasonal cycles of the hundreds of different cheeses.