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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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1 Comment on Cheese Souffle and How do I grate soft cheese

  1. […] Pourgouri –    Pilafi me Fide –   Cheese Souffle –  Mint […]

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