France Soufflé au Fromage (Cheese Soufflé)
Although cheese soufflé is frequently served as a light main course, it is traditionally an appetizer. Emmental, Gruyère, or Parmesan cheeses are often used in this soufflé outside of France, but cooks in France commonly use cheeses similar to Comté, a cooked cow’s milk cheese. Some recipes use dry mustard instead of or in addition to nutmeg. Recipe Serving: Serves 4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/4 cup (60 ml) butter, plus more for the baking dish
- 1 1/2 oz (40 g) flour
- 1 2/3 cups (400 ml) milk
- 5 1/4 oz (150 g) comté cheese, grated
- salt to taste
- black pepper to taste
- Pinch of nutmeg
- 4 eggs, separated
Directions
- Preheat the oven to 375°F (190°C).
- Butter a soufflé dish thoroughly.
- Melt the remaining butter in a skillet.
- Add the flour, and sauté until flour is very lightly browned.
- Slowly add the milk, stirring, and cook over low heat until thick.
- Add the cheese, nutmeg, and pepper to taste. Remove from heat when cheese is fully melted.
- Beat in the egg yolks and season.
- Separately, beat egg whites until stiff but not dry.
- Fold egg whites into cheese mixture.
- Gently pour into the prepared soufflé dish.
- Bake for 30 minutes, or until golden. Serve immediately.
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