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How To Make a Cheese Soufflé

Updated: Sep 20, 2022

Enjoy perfecting the art of a light-as-air savoury soufflé. This cheesy classic is a great dinner party starter or a light lunch served with salad and crusty bread.

Tartiflette being spooned piping hot out of the ceramic dish
Pair it with a vinaigrette-dressed salad and baguette for lunch or serve as a dinner party starter.

50g butter, plus extra for greasing

25g breadcrumbs

50g plain flour

1 tsp mustard powder

300ml milk

4 eggs

100g grate cheese (we recommend a combination of Witheridge and Highmoor)


1. Heat oven to 200C/fan 180C/gas 6.

2. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs.

3. Melt the butter over a medium heat and stir in the flour and mustard.

4. Cook, stirring, for 1 min. 5. Take off the heat and gradually stir in the milk.

6. Return to the heat and stir continuously until very thick (around 10 mins).

7. Transfer to a bowl and allow to cool.

8. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce.

9. Stir in the grated Witheridge and Highmoor and season well.

10. Whisk the egg whites until peaks form. Then take a metal spoon and gently stir the whipped whites into the white sauce. 11. Spoon the mixture into the dish and run a cutlery knife around the edge to create a ‘top hat’ effect.

12. Bake for 25-30 mins until the top is golden and risen.

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