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Blue Cheese Souffle Recipe

Blue Cheese Souffle

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 11-20 of 62

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  • on September 16, 2011

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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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  • on August 29, 2011

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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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  • on May 27, 2011

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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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  • on February 03, 2011

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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!

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  • on February 03, 2011

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    Yum! this was delicious i def recommend this for anyone who wants a great starter for an dinner party. the taste was delicious but i used cheddar instead of blue cheese and it tasted amazing! hope this helps everyone who is making this the first time

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  • on January 13, 2011

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    This was the first souffle I've ever made and we were very happy with it. Much easier than I expected, I will definitely make this again and try others. I used Stilton, 2% milk and large eggs vs x-large all of which I had on hand. I saw no problems with any of this in the end product. To anyone who has never made a souffle, I recommend trying this very easy one. Suggestion.....don't use a "small" pan, use a medium sized.

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  • on August 21, 2010

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    This was most delicious! I found it very easy to make and the favor was perfect. I believe that the type of blue cheese that you use is important. I kept it in the oven for 35 minutes and the middle was a smig runny. Another 2 minutes would have been perfect. I will definitely make it again.

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  • on August 02, 2010

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    I never made souffle before, and was very worried this wouldn't come out right, but to my amazement it rose and the texture was just perfect. By some reason my husband didn't like it at all, but I and my 11 months old baby were very happy to have some. The only complain I have is that it's too salty. I think the texture is very good for small children, i'll try something less extreme than blue cheese next time just for the baby of course, maybe some apple. I think the eggs are cooked well enough in 35 minutes, or am I wrong?

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  • on May 03, 2010

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    Have made this exact recipe 5 times with purpose of exploring how different types of blue/stilton cheeses influences texture and flavor. Pick your favorite cheese and use this recipe. I have had 100% success. Enjoy and let FoodTV know your results.

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  • on April 30, 2010

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    I love your recipes, I try different ones they are the greatest. I'm excited to try this one..

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