Montagnolo soufflés by Käserei Champignon Hofmeister 

Ingredients:

200g Montagnolo classic 

30g butter 

40g flour 

100 ml milk 

100 ml white wine 

Pepper, salt, nutmeg 

1 egg 

2 egg yolks and 2 egg whites 

Preparation: 

Melt the butter over a low heat. Add the flour and mix with a whisk. Pour in the milk and white wine, whisk to a smooth paste and heat. Remove from the heat and allow to cool slightly. 

In the meantime, remove the rind from the Montagnolo, chop roughly and pass through a sieve. Mix into the paste and season with pepper, salt and grated nutmeg. Little by little, stir in the whole egg and two egg yolks. 

Beat the egg whites and a pinch of salt until they are stiff and fold into the soufflé mixture. Grease 4 soufflé- or muffin forms with butter and fill 2/3 with the mixture. 

Fill an ovenproof dish with water and place the forms in it. Cook in the water bath in a preheated oven at 

200 °C for 30-35 minutes.