Artisanal Cheese Soufflé

Medium 25 mins prep 30 mins cooking 4 servings

A light and airy French cheese soufflé featuring aged Gruyère and Parmesan. This impressive dish combines rich cheese flavor with a delicate, cloud-like texture.

Golden brown cheese soufflé rising above a ramekin

Ingredients

  • 50g butter, plus extra for greasing
  • 50g plain flour
  • 350ml whole milk, warmed
  • 150g aged Gruyère, finely grated
  • 50g Parmesan, finely grated
  • 4 large eggs, separated
  • 1/4 tsp cream of tartar
  • 1/4 tsp freshly grated nutmeg
  • Salt and white pepper to taste
  • 2 tbsp breadcrumbs for dusting

Instructions

  1. 1. Preheat oven to 180°C (350°F)
  2. 2. Butter soufflé dishes and dust with breadcrumbs
  3. 3. Make béchamel with butter, flour, and warm milk
  4. 4. Add cheeses and stir until melted
  5. 5. Beat in egg yolks one at a time
  6. 6. Whip egg whites with cream of tartar until stiff peaks
  7. 7. Fold whites into cheese mixture in three additions
  8. 8. Fill dishes and smooth tops
  9. 9. Bake 25-30 minutes until golden and risen

Chef's Notes

  • Have all ingredients at room temperature
  • Don't open oven while baking to prevent deflating
  • Serve immediately while still puffed
  • Can be made in one large or individual ramekins