450ml milk
55g butter
50g flour
Salt, pepper 
1/2 tsp freshly grated nutmeg
50g tasty Swiss-style cheese, a tilsit or gruyere cheese grated - from Fromart Swiss Style Cheese or Maleny Cheese
1 heaped tbsp soft curd Gympie goat's cheese or thick cream if you prefer
1 tbsp grated parmesan cheese
2 tbsp finely grated parmesan cheese for dusting the sides of the moulds
3 egg yolks
4 egg whites
1.2 litre soufflé bowl or 6 small soufflé ramekins


You may wish to prepare the soufflé bowl by making a collar to assist the soufflé to rise evenly.  This is not necessary if you prepare a good soufflé texture and it is not required for the small ramekins. 

Brush the bowl or the soufflé ramekins with melted butter to grease well and coat with finely grated parmesan, by tipping it all into the pot, roll it around in the pot, tip into next pot.  Use more parmesan if required. When dry, repeat this process. Place the pots on a baking tray.

Heat the milk in one saucepan. In another, melt the butter and add the flour, stirring well.  Stir with a whisk to blend the flour and butter well. Cook this mixture - a roux - for a few minutes to break down the gluten content of the flour.  Add a third of the preheated milk to the roux, whisking continuously until well blended and then add remaining milk; whisk until the mixture comes back to the boil and the sauce thickens.  

Season with the freshly grated nutmeg, salt and pepper and then add the cheeses, stirring to ensure the cheese is melted through your mixture.  Remove the pot from the stove.  Separate the eggs, and add the egg yolks, one at a time, stirring well after each one to avoid the yolk from poaching.  Pour this mixture into a large bowl.

Add the extra egg whites to the other 3 in a very clean, dry bowl and whip the whites as firmly as possible.  If you do not whip well add 2 more egg whites.  Beat the egg whites to the firm peak stage.  

Incorporate the egg whites into the warm yolk and cheese mixture, folding gently 1/3 at a time, by cutting and folding the mixture back onto itself, slowly, to keep them inflated as much as possible.

Pour the mixture into the soufflé dish or spoon into the pots, scrape the tops across with the back of a knife.  Run your finger around the inside of the rim to release the mixture from the side to allow it to rise.

Bake in hot oven 200°C, not on fan-forced, for 30 - 35 minutes for a creamy centred soufflé, which is the way I prefer, or cook another 5 minutes for a firmer centre. 

For the smaller ramekins, cook for 15 – 18 minutes.

If using a collar, cut string and gently peel – do not pull – the paper off.

Serve the soufflé immediately it is taken from the oven.  This soufflé is delicious accompanied with a pear, walnut, firm goat's cheese green leaf salad and walnut dressing.

If serving the small pots without an accompanying salad, place a napkin on top of the plate to stop the pot from sliding around, it also looks pretty and the guests may use the napkin to hold the pot when eating the soufflé.