Roquefort Roulade

I'm stuck at "A Table in the Tarn" recipe section and I'm never leaving!!! 

A year ago at this time our family was preparing to visit France.  This week has been fun to relive a few of those memories and eat a slew of French dishes. 
We absolutely love Roquefort cheese, it's powerful and a tad salty, yet beautifully delicate enough to melt on your fingertips.  I have served it with grilled steaks and served it with seedless grapes...it complements so many different flavors.

I believe the only downside of Roquefort is it's price, not for the faint of heart.  I wouldn't use any substitutions in this recipe, however, as the cheese is the star and it only take 1/2 pound.  The finished recipe is also quite rich and will easily serve 6 with a salad and bread. 

This Roulade is a bit like a quiche, but more interesting in texture, flavor and appearance.  I only changed the size of the pan required.  I have made a few egg roll-up recipes and liked the size the 11X15 sheet pan created.  A bit easier handling than the 10X13 called for.  You can make your own judgement on that.  Despite what looks like a huge recipe, it all came together rather quickly and we were eating in 40 minutes, start to finish!  I love that!

Roulade of Roquefort
by Orlando Murrin of "A Table in the Tarn"

Roulade:
3 T butter
1/4 cup flour
1 1/4 cup milk
1 1/3 cup Cantal, Comte or Cheddar cheese, grated
dash of nutmeg, Dijon Mustard and cayenne pepper
3 eggs, seperated
2 T Parmigiano-Reggiano,grated

Filling:
2 T Butter
2 T flour
2/3 cup milk
1 teaspoon Dijon Mustard
1/2 pound Roquefort cheese, crumbled

Preheat oven to 400 degrees.
In a large saucepan over medium-high heat, add butter, flour and milk and stir constantly until thick, reduce heat to simmer and cook 3 minutes.  Stir in cheese, seasonings and egg yolks.  Mix to combine.  Whisk egg whites to soft peaks and fold into cheese mixture.  Pour onto a parchment (VERY IMPORTANT to line pan with parchment) smooth with a spatula and sprinkle with Parmigiano cheese.  Bake about 15 minutes if using 11X15 or 20 minutes if using 10X13 pan.  Bake until golden brown and puffed.

Make the filling while the Roulade bakes.  Add butter, flour and milk to a small saucepan over medium high heat and stir constantly until thickened. ( Will be a bit thicker than above was)  Add mustard and stir.

Crumble Roquefort and set aside.

To assemble:  Remove Roulade from oven and use a spatulas to loosen edges from parchment.  Let cool about 4 minutes then spread with filling and sprinkle on the Roquefort.  Starting at the short end, roll up, jelly roll style (It will end up being 11 inches long) and let cool about 10-15 minutes on parchment paper.

Slice on the bias a bit and serve!  It will be a bit oozy, which is correct! 

I served with a sundried tomato and bacon wilted spinach salad!