Foolproof Cheese Souffle Recipe

Despite popular opinion, making a souffle doesn’t have to be difficult. If you are wondering just how simple it can be, consider the following recipe for cheese souffle and find out for yourself.

This makes a great snack or brunch. You can use any cheese you like, such as goat’s cheese or blue cheese, but extra-mature cheddar is especially good, and smoked cheese yields a flavourful result too.

When beating the egg whites, use an electric whisk rather than a balloon whisk, for a speedier result, and ensure the bowl and whisk are both spotlessly clean, else you might have trouble getting the egg white to hold peaks.

Photo by FoodThinkers on Flickr



  1. Grease a 15cm soufflé dish and sprinkle in the breadcrumbs.
  2. Shake out any excess breadcrumbs.
  3. Melt the butter over a moderate heat.
  4. Stir in the mustard and flour.
  5. Cook for 1 minute, stirring all the time.
  6. Take the pan off the heat and stir in some of the milk.
  7. Stir it in then add more milk, and repeat until all the milk is used.
  8. Return the pan to the heat and keep cooking it for 10 minutes or until thick, stirring all the time.
  9. Transfer it into a bowl and let it cool down.
  10. Preheat the oven to 200 degrees C and put a baking sheet on the middle shelf.
  11. Crack the eggs and separate the whites and yolks.
  12. Put the yolks in the sauce.
  13. Stir the cheese into the sauce and add salt and pepper to taste.
  14. Beat the egg whites using a clean whisk until you get soft peaks.
  15. Stir the whipped egg whites into the soufflé mixture with a metal spoon, using figure-8 motions.
  16. Spoon the mixture into the prepared dish.
  17. Run a knife around the edge to make a top-hat effect (so it will rise above the rim without sticking).
  18. Put the dish on the baking sheet and bake for 25 minutes or until the top is risen and golden brown.
  19. Serve right away.