Cheese Soufflé

cheese soufflé
Guest post by Holly Tashian

This is a great time of year for a soufflé. The recipe follows…


  • 6 eggs, separated into two bowls
  • 3 T. butter, plus more for baking dish
  • 6 T. flour
  • 1½ c. whole milk
  • 4 oz. of good sharp cheddar cheese, grated
  • 3 T. grated Parmigiano cheese
  • ½ t. salt
  • ¼ t. fresh ground nutmeg
  • ½ t. dry mustard
  • cayenne pepper to taste

Preheat the oven to 375 bake
Butter a soufflé dish (1¾ quart baking dish with straight sides)

Melt butter in a large frying pan, then whisk in flour. When blended, slowly add and blend in whole milk to make a thick white sauce. Bring this almost to a boil, stirring the whole time to keep it from getting lumpy.

As soon as it comes close to a boil, remove it from the heat. Add cheeses, stirring them in gradually until they are all melted and smooth. Then whisk and add the yolk mixture, salt, nutmeg, mustard, and a pinch or more of cayenne.

Set this aside while you whip the egg whites to stiff peaks.

Now fold the egg whites into the cheese mixture, just until blended but still fluffy. Pour the whole mixture into the soufflé dish and bake for 40 minutes.

Serve at once. “The soufflé doesn’t wait for us, we wait for the soufflé”

Adapted from Nikki and David Goldbeck’s “American Wholefoods Cuisine”


0 Responses to “Cheese Soufflé”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Follow me on Twitter and Instagram


Flickr Photos



%d bloggers like this: