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Review: Barber’s 1833 Cheddar and Twice Baked Cheddar Soufflés

January 6, 2014 By All That I'm Eating 23 Comments

Who doesn’t like a bit of cheese? Over the last couple of years I think Cheddar has been getting a bit of a bad name. Indeed ‘cheddar’ can be used to describe any cheese where the cheddaring process had been used to make it; hence, a piece of chewy, nasty, plastic cheese can be called Cheddar along with lovely, crumbly, exemplary artisan Cheddars.
Barber’s kindly invited me to the BBC Good Food Show last year in Birmingham and I really enjoyed it. I had a good old chat to Barber’s about their cheese; they use their own starter cultures to make their cheese and I was amazed at the difference each culture can make to the end flavour of the cheese. Some will give it an earthy, Marmite flavour and others will give a slight sweetness. In order to enjoy their cheese Barber’s gave me all the ingredients and a recipe to make a delicious twice baked cheese soufflé.
barbers 1884 cheddar cheese souffle

ingredients

You will need (for 6 soufflés):
  • 225ml milk
  • 1 bay leaf
  • 1 shallot, finely chopped
  • 6 black peppercorns
  • 40g butter, plus extra for greasing
  • 40g plain flour
  • 125g Barber’s 1833 Vintage Cheddar, plus extra for sprinkling
  • 3 large eggs, separated
  • 1 tbsp. chopped chives
  • Salt and pepper
  • 150ml double cream
cheese souffle close up

method

Preheat an oven to 180C and butter six individual ramekins.

Put the milk, shallot, bay leaf and peppercorns in a saucepan and bring to the boil then strain into a jug. I always enjoy doing this as it smells so good.

Melt the butter in a saucepan then add the flour and cook for a few minutes. Gradually whisk in the milk then simmer for a few more minutes. Remove from the heat and add the cheese before adding the egg yolks, chives and a little salt and pepper.

Whisk the egg whites until they form soft peaks then fold these into the cheese mixture. Divide between the buttered ramekins.

Place the ramekins in a bain marie (a baking tray that you can fill with boiling water so it comes half way up the ramekins). Bake for 15-20 minutes until risen and firm. Mine took a little longer than 20 minutes. Leave to cool.

When ready to serve preheat an oven to 200C and gently remove the soufflés from their ramekins and put them into an ovenproof dish. Pour over the cream and sprinkle over some more cheese then return to the oven for 10-15 minutes.

barbers 1884 cheddar cheese souffle

Not quite as majestic as I envisaged but they tasted wonderful. Nowhere near as complicated as I thought they’d be, cheese soufflés actually make quite a quick, cheap meal. The cheese was at just the right amount to be punchy but not overpowering and the chives gave a welcome freshness and onion hum. I have also enjoyed the Barber’s in a doorstep sandwich with some nice sliced pickled onion and also amongst some other cheeses on a fine cheeseboard. British milk, British farmers and British cheese, what’s not to love?
Thank you to Barber’s for the cheese, recipe and tickets to the BBCGFS. All opinions expressed are my own.

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Filed Under: Bay, Books & Reviews, Butter, Cheese, Chives, Cream, Dairy & Eggs, Eggs, Herbs, January, Lunch, Recipes By Month, Reviews, Seasons, Vegetarian, Winter Tagged With: Cheese, lunch, recipe

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Comments

  1. rusty duck says

    January 6, 2014 at 22:25

    They look delicious Caroline. I so love cheese.

    Reply
  2. Amy (Savory Moments) says

    January 6, 2014 at 23:47

    I truly love anything with a good cheese. These little souffles look terrific!

    Reply
  3. Medeja says

    January 7, 2014 at 00:33

    They look like they would just melt in the mouth.. 🙂 yummy!

    Reply
  4. Navaneetham Krishnan says

    January 7, 2014 at 02:27

    Looks absolutely fabulous and you are right about cheese. It just can make anyone melt, what more in the souffles.

    Reply
  5. Cass @foodmyfriend says

    January 7, 2014 at 02:54

    Nailed it. I want to make this for my breakfast tomorrow morning!

    Reply
  6. Rebecca Subbiah says

    January 7, 2014 at 03:33

    these look amazing and love a good cheddar

    Reply
  7. Baby Sumo says

    January 7, 2014 at 03:46

    Looks fantastic!

    Reply
  8. Angie Schneider says

    January 7, 2014 at 04:22

    Can’t go wrong with good mature Cheddar.

    Reply
  9. CookingJar HappyAccidents says

    January 7, 2014 at 05:55

    These look delicious. That mention of marmite though made me salivate although Bovril is still king.

    Reply
  10. Mich PieceofCake says

    January 7, 2014 at 06:37

    Love your cheese souffles!

    Reply
  11. Andrea Mynard says

    January 7, 2014 at 14:21

    I’m all for quick, cheap meals at the moment! These look delicious too though Caroline.

    Reply
  12. Liz Berg says

    January 8, 2014 at 03:07

    Oh, my. I love cheese souffles! And yours look scrumptious!!!

    Reply
  13. Karen Xavier says

    January 8, 2014 at 14:12

    These look so good… should try them out soon.

    Reply
  14. Giles Barber says

    January 8, 2014 at 15:01

    Looks like you’ve done great things with our cheese. The original Daniel Barber (1833) would be chuffed with your efforts! Would love to have a taste but will have to make do with the photos I guess. It was really nice to meet you.Thanks again

    Reply
  15. Ashley @ Wishes and Dishes says

    January 8, 2014 at 20:05

    Such a great idea!! I love cheese souffles – they are awesome.

    Reply
  16. Kitchen Riffs says

    January 8, 2014 at 21:30

    Really interesting recipe! Whenever I made a souffle, I serve it right away. Like the way you make it, then reheat it – sounds incredibly delish. Thanks for this.

    Reply
  17. grace says

    January 8, 2014 at 22:02

    not only have i never made souffles, i’ve never even eaten one! these look so tasty though–that texture is incomparable!

    Reply
  18. Joanne says

    January 9, 2014 at 12:43

    These are total comfort food!!

    Reply
  19. anna @ annamayeveryday says

    January 9, 2014 at 14:10

    I adore cheddar and these look delicious! Happy New Year!

    Reply
  20. Leslie says

    January 9, 2014 at 16:18

    This looks so good and perfect for this cold January weather!

    Reply
  21. Deena Kakaya says

    January 12, 2014 at 00:47

    They look lovely and light, what a versatile recipe x

    Reply
  22. Amy @ Elephant Eats says

    January 12, 2014 at 20:47

    Wow, I’ve never heard of a dish like this. It looks so rich and utterly amazing!

    Reply
  23. Jenny @ BAKE says

    January 20, 2014 at 14:03

    wow these look absolutely incredible! I love a good bit of cheese, I might even have to try being brave enough to make souffles and try this recipe!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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