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Cheese Soufflé

Cheese Soufflé

Preparing a cheese soufflé is an art: make your attempt with this easy recipe for the famous French dish

31 March, 2012
Average: 1.5 (2 votes)

Type of dish


Dietary Consideration

serves for


total time

1 HR 0 MIN


70 g + 10 g for the serving dish
All purpose flour
70 g
300 g
Gruyère Cheese
120 g
Egg yolks
3 each
Egg Whites
5 each
To taste
To taste
To taste


  • Sauté the flour in the butter, as if you were preparing a béchamel sauce.
  • Add the milk and cook, stirring, for 5-8 minutes.
  • Add a pinch of salt, pepper, nutmeg and let cook, stirring every so often.
  • Shred the cheese into strips and add it slowly to the mixture.
  • Add an egg yolk, one at a time.
  • At this point, you’ll have a compact mixture.
  • Heat the oven to 180°C.
  • Butter all the surface of the soufflé serving dish (or 6 individual serving dishes) and then lightly sprinkle with flour.
  • Beat the egg whites until stiff and then incorporate them carefully.
  • “Incorporate” means adding an ingredient to a more solid mixture, delicately moving a wooden spoon upwards and downwords.
  • If the egg whites fall, the soufflé won’t rise.
  • This is why the best container is a stainless steel bowl with a semi-spherical bottom.
  • If you don’t have one, a simple terrine will do.
  • Pour the soufflé mixture into 6 small Pyrex moulds or other oven-proof individual serving dishes.
  • Place in the oven for 20 minutes at 180°C without opening the oven door and then 5 minutes at 160°C.
  • If you’re using a single serving container, add 10 minutes to the indicated cooking times.
  • Turn off the oven and wait to remove the soufflé until the exact moment you’ll bring it to the table.
  • Serve with a fondue, a Parmigiano cheese sauce. Perfect with a few shreds of white Alba truffle.

To learn the science behind the soufflé, read the article!

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