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Cheese Souffle and How do I grate soft cheese

By • Νοε 1st, 2007 • Category: My recipes

This souffle is easy to make and very fluffy and light.  Souffle means to «Puff up» and needs to be served right away as it is very difficult to survive outside the oven for more than a few minutes.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.

Soft cheese like Edam, Milner, Kerrygold etc. , can be cut much easier if we place them in the refrigerator for 10 minutes.   We can also grate them easier, if we leave them in the deep freezer about 1 hour.

Store your leftover grated cheese in the deep freezer and the grated cheese can separate easily, so as to use the amount you need in pasta dishes, bechamel, souffles etc.

Kopiaste and Kali Orexi,

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is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion. I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food. I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book. My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
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  1. [...] Pourgouri -    Pilafi me Fide -   Cheese Souffle -  Mint [...]

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