Classic Cheese Souffle

A light, airy souffle with a strong cheddar flavor


  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp dijon
  • dash of cayenne
  • 1 cup milk (I used goat’s milk)
  • 1 cup shredded Cheddar cheese
  • 3 eggs, separated
  • 1/4 tsp cream of tartar


  1. Heat oven to 350°.
  2. Butter a 4 cup souffle dish  Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
  3. Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
  4. Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
  5. Carefully pour into souffle dish. Cook uncovered until lightly browned and just firm – about 50 to 60 minutes
  6. Serve immediately.

Keywords: souffle, cheese souffle