Traditional Welsh Caerphilly Cheese PGI Soufflé with Welsh Leeks PGI and Single Malt Welsh Whisky PGI

Introduction:

This recipe was created as part of the GI Food and Drink Campaign, by Head Chef, Douglas Balish, of Grove Narberth. To be paired with Da Mhile Single Malt Welsh Whisky PGI.

Ingredients:

Cheese sauce

• 50g butter
• 40g plain flour
• 125g Traditional Welsh Caerphilly Cheese PGI (Caws Cenarth’s Thelma’s/Caws Teifi’s Traditional Welsh Caerffili Cheese)
• 250g milk
• 5g Halen Môn salt

Mustard dressing

• 10g wholegrain mustard
• 10g olive oil
• 5g sliced chives

Buttered leeks

• 100g Welsh Leeks PGI
• 25g butter
• 15g Da Mhile Single

Cheese soufflé (serves 6)

• 45g Traditional Welsh Caerphilly Cheese PGI
• 45g Hafod cheddar
• 40g plain flour
• 40g butter
• 200g milk
• 4 whole eggs separated into yolks and whites
• 10g chives
• Salt to taste

Method

Cheese sauce

1. Melt the butter then add the flour, cook until thick and dry.
2. Add the milk gradually and bring to the boil.
3. Add the cheese and salt and cook until smooth and shiny.

Mustard dressing

1. Mix all ingredients together to form the dressing.

Buttered leeks

1. Cook the leeks gently in the butter until soft.
2. Once softened add the whisky and bring to the boil.

Cheese soufflé 

1.  Melt the butter and add the flour. Cook until smooth and dry.
2. Add the milk gradually and bring to the boil. Add both the cheddar and the Caerphilly cheese. Cook until smooth and glossy.
3. Remove from the heat and add the egg yolks.
4. Oil the ramekin you plan to use and set aside. Pre heat an oven to 170°C.
5. Whisk the egg whites to a stiff peak and fold into the cheese mix.
6. Once combined pour the mixture into the oiled ramekin and bake for 12-15mins. These can be turned out and baked again or served immediately.

Top Tip

Spoon some of the cheese sauce on the bottom of a bowl. Top with the buttered leeks. Add two spoons of the mustard dressing. And top with the soufflé.