Simple Cheese Souffle


Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.


  • 4 tablespoons unsalted butter, room temperature

  • 4 teaspoons grated Parmesan cheese

  • 4 teaspoons dry breadcrumbs

  • 4 ounces Jarlsberg cheese

  • 2 ounces cheddar cheese

  • 3 ounces saga blue cheese

  • 3 ounces brie cheese

  • ¼ cup all-purpose flour

  • 3 teaspoons Dijon mustard

  • ¾ cup plus 2 tablespoons whole milk

  • 1 teaspoon salt

  • ½ teaspoon white pepper

  • ¼ teaspoon cayenne pepper

  • 6 large egg yolks

  • 12 large egg whites

  • ¼ teaspoon freshly grated nutmeg


  1. Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.

  2. Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.

  3. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.

  4. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.

  5. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.

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