Food & Cooking Recipes Breakfast & Brunch Recipes Five-Cheese Souffle 3.0 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 20, 2017 Print Share Share Tweet Pin Email An assortment of Martha's favorite cheeses -- Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge -- sets this souffle apart. Ingredients 4 tablespoons unsalted butter, cut into small cubes, plus more for souffle dish 1 cup plus 1 tablespoon all-purpose flour 1 tablespoon coarse salt 3 ⅓ cups half-and-half 6 large egg yolks 5 ½ ounces Emmental cheese, cut into ¼-inch cubes 3 ½ ounces Comte cheese, cut into ¼-inch cubes 2 ounces Scharfe Maxx cheese, cut into ¼-inch cubes 1 ½ ounces Appenzeller cheese, cut into ¼-inch cubes 1 ½ ounces Pleasant Ridge cheese, cut into ¼-inch cubes 11 large egg whites ¼ cup egg white powder Directions Preheat oven to 400 degrees on a conventional oven or 375 degrees in a convection oven. Butter a 7-inch round 3 3/4-inch high 9-cup souffle dish. Using a piece of parchment paper, form a collar around souffle dish so that it extends 3 1/2 inches above the top of the dish; using kitchen twine, tie to secure. Place on a rimmed baking sheet and set aside. In a large saucepan, whisk together flour and salt. Gradually whisk in half-and-half and place over medium-high heat, whisking constantly until thick and smooth. Transfer to a large bowl; scatter butter over top. Butter will melt and prevent a skin from forming on surface. Let cool until lukewarm. Stir in egg yolks and cheese; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Gently fold egg whites into bowl with cheese mixture. Transfer to prepared souffle dish. Transfer to oven and bake until souffle is risen and set, 40 to 45 minutes. Remove collar and serve immediately. Cook's Notes 14 ounces of other hard cheeses may be substituted for those listed. Print