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Cheese Souffle Recipe

Cheese Souffle

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on April 09, 2007

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    Today made this as given. While it is a bit of work it does taste great. Next time I'm going with a different cheese though.

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  • on April 05, 2007

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    Thank you, AB! Between the episode last night and the recipe posted on line, I was able to create my very first souffle. Until an hour ago, I'd never even eaten a souffle, let alone made one. However, my wife (who has eaten them in France gave me a big thumbs up and, for that, I thank you!

    It was big. It was fluffy. It was rich. It was beautiful. It was a masterpiece.

    Now, when will you be posting the Chocolate Souffle recipe so I can have another go at it? :-

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  • on December 27, 2006

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    My husband has mastered the souffle on his first try he was so proud that he took a picture with it! To me it tasted like really fluffy scrambled eggs. Very deceiving to determine if your full or not. Good, but not something to have all the time!

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  • on October 10, 2006

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    OK, it WAS edible...but only for a bite. I think I did it right, Alton's attention to detail is phenomenal. It rose, didn't fall, but tasted horrible. I've never had a cheese souffle before, maybe it's just me. I am tempted now to have one at a restaurant, or try this with gruyere.

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  • on August 22, 2006

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    This was soooo great! I ate it as a main dish, and audibly enjoyed every bite.

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  • on August 03, 2006

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    For a first timer, I have to say I'm still in shock that it turned out perfectly! The taste and texture were wonderful, and it wasn't nearly as difficult as I thought it would be. We served it with a baby spinach salad, cantaloupe, a crusty french bread, and a bottle of chardonnay. Thanks Alton, love your show!

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  • on June 20, 2006

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    My hubby and I loved this recipe. I will definately make it But next time, I'll be sure to separate the eggs separately: I was on the last egg , broke the yolk, and a little ent into the egg whites- had to start over. Lesson learned- I know what to do next time. Don't be afraid though, it wasn't that hard, and WELL worth the trouble!

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  • on March 23, 2006

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    I usually steer clear of recipes marked "expert", but I had to take on the challenge because I love cheese. As it turns out, it really wasn't that difficult and it was very delicious. I substituted onion powder for the mustard powder, and that didn't make a difference. It tasted wonderful and I'd love to fix this one again.

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  • on December 15, 2005

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    I made the souffle last night and it was a hit. The only thing I did differently was I let the egg mixture cool down a bit before I added the cheese. This way there were little chucks of cheese in the souffle.

    Oh, and we discovered it only fed three people and left us hungry. It was so light and airy that it would make a better side dish than a full blown meal.

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  • on August 16, 2005

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    COOKING IS MY HOBBY,& THE MORE DIFFICULT THE RECIPE, THE BETTER THE CHALLENGE. MASTERING MY FIRST SOUFFLE WAS MY QUEST & THIS SERVED THE BILL WITH AN A+++++. MANY STEPS, BUT NOT DIFFICULT, ALTON CAME THROUGH AGAIN WITH HIS PRECISE & EAST TO UNDERSTAND DIRECTIONS. MY SOUFFLE ROSE 3 INCHES ABOVE THE RIM & DID NOT FALL! IT WAS ABSOLUTELY DELICIOUS. MY HUSBAND SAID IT WOULD REALLY IMPRESS GUESTS. LIKE "ANONYMOUS", WE TOO DON'T CARE FOR CHEDDAR & I USED GRATED GREYUERE INSTEAD. AHHHHHHH, THE AROMA WHILE BAKING! WILL MAKE AGAIN! THANKS ALTON!

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