Cheese soufflé

Cheese soufflé

Encyclopedia of Food and Cookery


Quantity Ingredient
45g butter
2 tablespoons plain flour
250ml milk, warmed
65g gruyere, emmental or other swiss cheese, grated
1 tablespoon parmesan cheese, grated
1/2 teaspoon salt
freshly ground black pepper
pinch cayenne
pinch nutmeg
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar


  1. Prepare an approximately 1.5 litre soufflé dish or 4 individual 250 ml soufflé dishes. Place a baking tray on a shelf in the centre of a preheated hot oven (200°C).
  2. Melt butter in a saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat, cool a little, and blend in milk, stirring until smooth.
  3. Return to heat and stir until boiling, then take from heat and stir in cheeses, salt, pepper, cayenne and nutmeg. Beat in egg yolks, one at a time.
  4. Whisk egg whites with cream of tartar until stiff but not brittle and fold into cheese mixture.
  5. Pour mixture into prepared soufflé dish, tap bottom of dish lightly on work surface to expel any large air pockets, and smooth top of soufflé. Quickly run a spoon around the top of the mixture about 2.5 cm from the edge to make soufflé rise evenly in a ‘crown’.
  6. Immediately place dish on baking tray in oven, close door gently, and turn oven down to moderately hot (190°C). Bake soufflé for about 24 minutes (18 minutes for small soufflés) until it is well puffed up, golden brown on top and just firm.
  7. Have a heated serving platter ready and a warmed serving spoon and fork. Place soufflé dish on platter, and take immediately to table. To serve, pierce top lightly with spoon and fork held vertically, and spread soufflé apart. Include some crust and some creamy centre with each serving.


  • Herb soufflé: Follow recipe above, folding in 1 golden shallot or spring onion, finely chopped, and 1 tablespoon finely chopped fresh herbs, such as chives, parsley, marjoram, oregano, in any combination, with the cheese and seasonings. Bake as described above.

    Cheese and mushroom soufflé: Follow recipe above. Sauté 6–8 mushrooms, sliced, in a little butter. Half fill prepared soufflé dish with soufflé mixture, scatter over mushrooms and fill with remaining mixture. Top with mixture of grated parmesan cheese and buttered crumbs and bake as described in cheese soufflé.

    Spinach soufflé: Follow recipe above but use 2 tablespoons grated Swiss cheese, 1 tablespoon grated parmesan and 115 g finely chopped cooked spinach as the flavouring. Measure the spinach after cooking, squeezing as dry as possible and chopping.
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