If there’s one thing I like better than a cheese soufflé, it’s a cheese soufflé nested in a bed of deeply creamy cheese sauce.
This one with l’Etivaz – a kind of Gruyère made as it would have been 1000 years ago, over open fire. One of the most remarkable cheeses I’ve ever tasted, with incredible fruitiness and complexity. Makes the best cheese toastie ever.
Cheese from The Courtyard Dairy (my very favourite cheese shop), in the breathtakingly beautiful Yorkshire Dales.
I have a lovely, cheesy recipe for you at Great British Chefs.
Have you tasted any wonderful cheeses recently? Tell me about them.
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