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Hmmmm. I have to play with decreasing the amount for two reasons– I don’t own a souffle dish and I don’t plan on buying one. I have a smaller dish, that will work. I like Blue Cheese, but I can’t seem to bond with this recipe. I’ll have to think of a different cheese. I’m ready to try making my first souffle. I’m not too scared! Well, maybe a little…
I had to buy a larger dish to make this, but I think it’s about time that I conquer my fear of making my very own souffle. I do love blue cheese, as a matter of fact, I haven’t met cheeses that I don’t love 😉
If wasn’t so burned out on chocolate cake…I’d be tempted to skip the cheese and use chocolate!
Seriously, I think Gruyere is where I’m headed with this.
I’m going to use small ramekins to make smaller portions.
I’m not a fan of “regular” blue cheese but I love me some Gorgonzola so I think I’m going with that for this souffle. This is also my first souffle so I’m really excited!
Leigh, I think you should be able to use any kind of straight-sided, deep, ceramic (or maybe glass?) dish. If you’ve got small ramekins, those would work…or maybe you could test it out in a muffin tin?
No such thing as “regular” blue cheese – there are many many kinds. There is a list on this page http://en.wikipedia.org/wiki/Blue_cheese but Roquefort and Gorgonzola are probably the most well known in the US.
I’m okay with the blue cheese, but I’m going to have to cut the recipe to make this into two smaller souffles, since all I have are two small ramekins. Any suggestions on changing the cooking time? I’m afraid I’ll be tempted to peek and ruin the whole thing!