Cheese Souffle

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 6 servings
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4 tablespoons unsalted butter, room temperature

4 teaspoons grated Parmesan

4 teaspoons dry bread crumbs

4 ounces Jarlsberg

2 ounces cheddar

3 ounces Saga blue cheese

3 ounces Brie

1/4 cup all-purpose flour

3 teaspoons Dijon mustard

3/4 cup plus 2 tablespoons whole milk

1 teaspoon salt

1/2 teaspoons white pepper

1/4 teaspoon cayenne pepper

6 large yolks

12 large whites

1/4 teaspoon freshly grated nutmeg


  1. Heat oven to 425 degrees F.
  2. Place rack in the center of the oven. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons butter; set aside. In a small bowl, mix together Parmesan and bread crumbs. Sprinkle the bottom and sides of the prepared dish completely with bread crumb mixture.
  3. Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and Brie into small chunks. Combine and set aside.
  4. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat and season with salt, pepper, and cayenne pepper. Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated.
  5. In the bowl of an electric mixer, using the whisk attachment, whip 12 whites on medium-low speed until foamy, increase the speed to high and continue whisking until stiff peaks form, about 4 minutes.
  6. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into prepared souffle dish and bake for 30 to 35 minutes. Serve immediately.