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May 18 - Geezer's Blog - National Cheese Souffle Day

The Bottom Line: Do we seem a little puffed up today? There’s a great reason - May 18th is National Cheese SoufflĆ© Day!

The Full Story:

Do we seem a little puffed up today? There’s a great reason - May 18th is National Cheese SoufflĆ© DayThe word soufflĆ© first appeared in English in Louis Ude's ā€œThe French Cookā€ (1813), and by 1845 was so commonly accepted that in Eliza Acton's Modern Cookery (1845) a recipe for soufflĆ© was included as just another recipe.

The name for this savory, airy cake comes from a French verb, souffler, which literally means to "blow up" or "puff up." That's the delicious alchemy that happens when custard and whipped egg whites take a leisurely nap in a hot, closed oven.And yes, "closed" is key. There's a reason soufflƩs are so often played for laughs in film and television. They're temperamental little things, prone to falling flat as a result of temperature shifts and excess vibrations.

SoufflƩs also take a goodly chunk of time to make, so if they're desired for dessert, diners are often asked to place their orders along with the main courses.

But a classic cheese soufflĆ© can be a show-stopping main course for an at-home dinner party (or holiday). The base can be made and refrigerated ahead of time, but once baked, it's best served steaming hot from the oven. It will deflate a tiny bit on the table, but you’ll still score gasps from guests. Get a recipe to try HERE.

National Cheese Souffle Day

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