Broccoli & Aged Gouda "Cheese Souffle"

We have a dairy not far away called the Winchester Cheese Co. I have posted about this farm and cheese purveyor before and expressed my favorable opinion of this cheese. I was reminded recently why I enjoyed their dairy products so much, while on a visit to the Temecula Farmers Market I happened to pick up some of their Super Aged Gouda. This is considered their ultimate superior cheese that is aged over one year. It has a very sharp taste, rich orange yellow color and makes an excellent and flavorful accent for recipes like this cheese souffle.

I used a recipe for a Cheese Souffle that I found in Aliza Green's cookbook called, �Starting With Ingredients�. Aliza has been recognized as a James Beard Award winning author for this book. This award winning cheese along with an award winning author's recipe made for an amazing souffle display!

I would normally include a recipe with a photo description but this recipe is from a published author and not my own nor an adaptation. From what recipes I have read it seems that souffle ingredients are very similar as far as egg, flour and liquid ratios are concerned with the difference occurring in cheeses, vegetables and seasonings. I think if you happen to have a good cookbook with a souffle recipe chances are you can enhance it with what you have on hand. That's usually what I do with a quiche or fritatta too. :)

I'm also exited to share that I will be a part of a food community called Foodierama.

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Ciao and Buon Appetito!
Laurie