Cheese

With the huge variety of cheeses available, they can be used for light lunches or suppers.

Cheese Souffle
Ingredients:
4 tablespoons butter,
2 tablespoons grated hard cheese,
3 tablespoons flour,
1 cup hot milk,
1/2 teaspoon salt,
pepper,
4 egg yolks,
6 egg whites

Preheat the oven to 400 degrees F. use 1 tablespoon butter to grease a 2 pint souffle dish, sprinkle in one tablespoon of cheese. Melt the remaining butter in a large pan. Stir in flour and cook for 2 minutes over a low heat. Remove from the heat and slowly pour in the hot milk, whisking well, then season with salt and pepper and cook again stirring continuously until the sauce is smooth and thick. Beat in the egg yolks, one at a time and put the mixture to one side. Beat the egg whites until stiff and fold them into the mixture, then fold in the remainder of the cheese. Put the mixture into the prepared souffle dish and smooth the top. Put it in the oven and lower the heat to 350 degrees F. Bake for about 25 minutes, until the souffle has risen above the edge of the dish, and serve immediately.

Bavarian Cheese Balls

Ingredients:
9 oz Camembert or Brie,
2 tablespoons butter (softened),
flour for coating,
1 egg beaten,
1 tablespoon fine bread crumbs for coating, butter for frying,
4 canned pear halves,
4 cocktail cherries

Mash the cheese with a fork and mix well with the butter. With wet hands divide the cheese into quarters and shape into 4 balls. Chill well. Roll each ball in flour, then beaten egg, and finally the bread crumbs, make sure the balls are coated all over. Heat the butter in a skillet and fry the balls until golden brown all over. Arrange the pear halves on a plate, place a cheese ball on each and decorate with the cherries.

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