Ingredients

4 T unsalted butter
¼ c all purpose flour
1½ c milk
1½ c Merry Goat Round, rind removed and cut into cubes Dijon mustard Salt and freshly ground black pepper
6 large eggs, separated

 

Directions

1. Preheat the oven to 400º Fahrenheit.
2. Butter an 8-by-12 inch glass or ceramic baking pan.
3. In a medium saucepan, melt the butter over moderate heat. Add the flour and whisk until blended and bubbling.
4. Gradually whisk in the milk and bring the mixture to a boil, whisking constantly; simmer for 3 minutes.
5. Gradually whisk in the cheese until melted.
6. Season with a small amount of mustard, salt, and pepper.
7. Whisk in the egg yolks.
8. In a bowl, beat the egg whites until firm. Whisk half of the whites into the soufflé base, then fold the base into the remaining whites.
9. Pour the mixture into the baking dish. Bake for 20 minutes, or until browned and puffed. Serve hot, immediately.