Blue Cheese Souffle

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This is my first ever souffle and of course, Ina did it again with her winning recipe. I took a picture and will post to my blog, I was so impressed with myself. I also used 4 ramekins instead of the one bigger dish. Perfect. Thanks, Ina.

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I wish I could also post a picture because this came out beautifully and tasted great. I did use a larger souffle dish (2 1/2 qt., and therefore modified as follows: 1 additional Tbsp butter and flour; 1/2 cup more milk; 2 oz more cheese and 2 more egg whites.
Delicious and easy! Thanks Ina.

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Perfection as written. The only confusion was the size of the dish. Use a 1 and 1/2 quart souffle dish and it will turn out perfect. The size indicated will not work.

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This is the most awesome souffle recipe ever! I have served this for date night with my husband, as a dinner with guests, and a brunch on Christmas morning! It has always been very well received. Ina has yet to do me wrong.

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this was my first EVER souffle. i was petrified, but i followed this recipe to the letter, and it was perfect in every sense of the word.

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Very good. I used gorgonzola and it was excellent. I did have to use about 6 ounces in order for it to have enough flavor, but it was great.

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Thank you,Ina.It was great,i did not have a blue cheese,but i use farmer cheese and shred mozarella cheese,came up fantastic!

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This is my go to souffle!! Each time time I make it, it gets easier and more delicious! I recommend finding a stinky blue cheese since the flavor can be on the bland side with out it. My husband..not a stinky cheese lover... loves it as well. I've even added crab meat and it came out beautifully!

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I made this recipe some time ago and was a disappointment because it was very bland. So I decided to make it again using more roquefort cheese. I ended up mixing more than 8 oz until I found that the flavors were right. It came out very, very tasty and perfectly cooked.

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This is the first time I made souffle and it turned out perfect. I used 4 ramekins and baked according to the original recipe. I also put some Parmesan on top before I baked them so that they had nice little crusts to bite into. Delicious!