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Few dishes epitomize the elegance and culinary magic of French cuisine quite like a perfectly executed soufflé. With its airy rise and delicate texture, a soufflé is a marvel to behold and a joy to savor. Originating in 18th-century France, this timeless dish has captivated food lovers around the world with its blend of simplicity and sophistication.

Cheese Soufflé Recipe


  • 3 tablespoons unsalted butter, plus extra for greasing
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • Salt, to taste
  • Pepper, to taste
  • Pinch of cayenne pepper (optional)
  • 4 large eggs, separated
  • 1 1/4 cups grated cheese (Gruyère, Swiss, or cheddar work well)
  • 1/4 cup grated Parmesan cheese
  • Fresh chives or parsley, finely chopped (for garnish)


  1. Preheat Oven and Prepare Dish:
    • Preheat your oven to 375°F (190°C). Butter a 2-quart soufflé dish generously and coat it with grated Parmesan cheese, shaking out any excess.
  2. Make the Roux:
    • In a medium saucepan, melt the butter over medium heat.
    • Add the flour and whisk continuously for about 2 minutes to form a smooth paste (roux).
  3. Prepare the Base:
    • Gradually pour in the warm milk, whisking constantly until the mixture thickens and becomes smooth.
    • Season with salt, pepper, and cayenne pepper (if using). Remove from heat and let it cool slightly.
  4. Add Cheese and Egg Yolks:
    • Stir in the grated cheese (reserve a little for topping) until melted and well combined.
    • Beat the egg yolks lightly in a separate bowl. Gradually add them to the cheese mixture, stirring until incorporated.
  5. Whip Egg Whites:
    • In a clean bowl, using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
  6. Combine Mixtures:
    • Gently fold about one-third of the beaten egg whites into the cheese mixture to lighten it.
    • Carefully fold in the remaining egg whites until just combined. Be gentle to maintain the volume of the egg whites.
  7. Bake the Soufflé:
    • Pour the mixture into the prepared soufflé dish, smoothing the top with a spatula.
    • Sprinkle the reserved grated cheese evenly over the top.
    • Place the soufflé dish on a baking sheet (to catch any spills) and bake in the preheated oven for 25-30 minutes or until puffed up and golden brown on top.
  8. Serve Immediately:
    • Garnish with chopped chives or parsley, if desired.
    • Serve the soufflé immediately while hot and puffy, as it will begin to deflate once out of the oven.

Enjoy your delicious cheese soufflé as a delightful main course or elegant side dish!

This recipe yields a beautifully risen soufflé with a creamy, cheesy interior—a true classic that never fails to impress.

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By uvu44

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