A suffle recipe found in “10 Inspirerende Oppskrifter
med Jarlsberg” (10 Inspiring Recipes with Jarlsberg)
published by Tine
Jarlsberg (Norwegian pronunciation: [ˈjɑːɭsˈbærɡ]; English /ˈjɑːrlzbɜːrɡ/) is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.
Jarlsberg cheese has a yellow-wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as “clean and rich, with a slightly sweet and nutty flavour”. It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. It is aged a minimum of one year and is distinguished by medium to large holes. It is usually produced in 10 kg wheels with an approximate diameter of 330 mm and a height of 95-105 mm. The characteristic holes or “eyes” are the result of the action of the bacteria Propionibacterium freudenreichii which naturally occurs in milk and is added back to the cheese during production according to a closely guarded secret formula.
3 dl [0,6 pt] milk
2 bay leaves
2 shallots, finely chopped
4 small ramkins
50 g [1,75 oz] butter
4 tablespoons flour
a pinch of cayenne pepper
120 g [4,25 oz] grated Jarlsberg
5 eggs, egg white and plums separated
200 g [7 oz] tomatoes
1 dl [0,2 pt] hazelnuts, toasted
2 tablespoons olive oil
This is what you do
 Set the oven to 220° C / 430° F. Boil the milk, bay leaf and onion in a saucepan. Move it away from the heat and allow it to rest for 20 minutes. Then butter the inside of some ramkins. The sufflé is going to raise a lot, so do not fill up too high.
 Melt butter and stir in the flour. Let it boil for 1 min while stirring. Strain the mixture after it has rested a little and add it to the milk mixture. Boil everything at low heat while stirring until it thickens. Move away from the heat. Stir in mustard, spices and grated cheese. Then stir the egg yolks into the cheese mixture. Whip the egg white until stiff and fold it gently in, a little at the time.
 Distribute the mixture into the lubricabuttered ramkins. Sprinkle a little extra grated Jarlsberg on top if you like. Bake on the lower shelf of the oven for 20-25 minutes until the sufflé has raised and got a nice color. It should be a little soft in the middle.
 Cut tomatoes and melon in slices. Make a vinaigrette by mixing lime and orange juice with the oil and stir well together. Season with salt and pepper. The sufflé must be served as soon as it is taken out of the oven. Server with fresh salad and vinaigrette.