Cheese Souffle Recipe

I absolutely love this cheese soufflé recipe because it combines the rich, creamy flavors of Gruyère and Parmesan with a perfectly airy texture that’s like biting into a cheesy cloud. Plus, the process of watching it rise beautifully in the oven is so satisfying, and it always impresses my friends at dinner parties!

The culinary art of making a flawless cheese soufflé is not for the faint of heart. My version combines the rich flavors of Gruyère or Swiss cheese with a hint of Parmesan for depth.

A classic roux forms the base: a blend of unsalted butter and all-purpose flour, made luscious with warmed whole milk. The flavors are seasoned to perfection with kosher salt, freshly ground black pepper, and a whisper of nutmeg, three essential ingredients that elevate the dish to the stratosphere of savory delight.

Fluffy egg whites—stabilized with a pinch of cream of tartar—give the soufflé its delicate lift and promise of collapsible cloud. And yet…

we never really want to collapse.

Ingredients

Butter without salt: Supplies ample flavor and richness, key stuff for the soufflé’s texture.

All-Purpose Flour: Creates a strong base with the flour and the mixed soufflé ingredients when using a sturdy soufflé dish.

Whole Milk: Contributes silkiness and richness, harmonizing the interplay of flavors.

Kosher salt is used to enhance flavors and bring out the savory notes of cheese.

Protein and leavening are provided by the eggs, which produce the soufflé’s light, airy quality.

Gruyère Cheese: Provides delicious, nutty flavor; a classic soufflé cheese.

Parmesan: It boosts umami, and provides a sharp, savory punch.

Ingredient Quantities

• 3 tablespoons unsalted butter, plus more for greasing
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 4 large eggs, separated
• 1 pinch cream of tartar
• 1 cup grated Gruyère or Swiss cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Set your oven to 375°F (190°C) to preheat. A 4-cup soufflé dish or individual ramekins can be used; butter them generously. After the butter has been applied, sprinkle grated Parmesan cheese inside the dish or dishes.

2. In a medium saucepan, over medium heat, melt the 3 tablespoons of unsalted butter. Add the flour and whisk constantly for about 2 minutes until smooth and lightly golden.

3. Whisk in the warmed milk really well so that no lumps form. Cook until the mixture is thickened and simmers. This will take about 2–3 minutes.

4. Take the saucepan off the burner and mix in the kosher salt, black pepper, and nutmeg. Let this blend cool for a few minutes.

5. Add the egg yolks, one at a time, and fully mix until smooth. Add the Gruyère and the rest of the Parmesan, and stir until the cheese melts and the mixture is smooth once more.

6. Using a clean mixing bowl, beat the egg whites with a pinch of cream of tartar until they form stiff peaks.

7. Lightening the cheese mixture requires a slightly different approach than folding in the egg whites. The beaten egg whites are added in two stages. The first-third is added to lighten the mixture. The remaining egg whites are carefully folded in, taking care not to deflate them.

8. Transfer the blend into the waiting soufflé dish, filling it to about 3/4 full.

9. Put the soufflé dish onto a baking sheet, and place it in the oven preheated to 375°F (190°C). Bake for 25–30 minutes, or until the soufflé has puffed up and the top is golden brown.

10. Immediately serve, as the cheese soufflé will begin to deflate once out of the oven. Enjoy the light and airy deliciousness of your cheese soufflé!

Equipment Needed

1. Oven
2. 4-cup soufflé dish or individual ramekins
3. Pastry brush (for buttering the dish)
4. Medium saucepan
5. Whisk
6. Mixing bowl (clean and dry for beating egg whites)
7. Electric mixer or whisk (for beating egg whites)
8. Baking sheet
9. Measuring spoons
10. Measuring cups
11. Spatula or wooden spoon

FAQ

• What can I use if I don’t have Gruyère cheese?Gruyère can be replaced with Swiss cheese or even a sharp cheddar for a somewhat different flavor.
• Can I prepare the souffle in advance?For the best results, bake the souffle right after you have made the batter. If you wait too long, it might not rise as well as it should.
• How do I know when the souffle is done?The souffle must be puffed up and golden brown on top. It should slightly quiver in the middle when you gently jiggle the dish.
• What is the purpose of cream of tartar in this recipe?The egg whites are kept stable by cream of tartar, allowing them to hold their volume and resulting in a light, fluffy souffle.
• Is it okay to open the oven while the souffle is baking?Do not open the oven door while baking the souffle, or it may collapse. Check the souffle for doneness only at the end of the baking time, and not before.
• Can I add additional flavors to the souffle?Certainly, you can blend in minutely diced herbs, sautéed spinach, or a hint of cayenne pepper for an enhanced taste profile.
• How should I grease the souffle dish?Using a bit of softened butter, thoroughly coat the dish to ensure that the souffle can rise smoothly without sticking.

Substitutions and Variations

Butter that has not been salted: Swap in margarine or ghee for an equal amount of unsalted butter.
Whole milk: Use 2% milk or half-and-half as a substitute for a slightly richer taste.
Kosher salt: Use sea salt or table salt, but if you use table salt, reduce the amount because it’s more concentrated.
Gruyère or Swiss cheese: For a sharper flavor, substitute with cheddar cheese. For a similar melting quality, try Fontina.
Parmesan cheese: Substitute with Pecorino Romano, which is similar but a bit saltier, or Asiago cheese for a different flavor profile.

Pro Tips

1. Room Temperature Ingredients Ensure that your eggs are at room temperature before beginning. This will help the egg whites whip up to their fullest volume, resulting in a lighter, more airy soufflé.

2. Gentle Folding Technique When folding the egg whites into the cheese mixture, use a large spatula and gently fold in a figure-eight motion. This prevents the whites from deflating, which is crucial for achieving the soufflé’s light texture.

3. Preheat the Oven It’s crucial that the oven is completely preheated before you put the soufflé in. A consistent temperature ensures the soufflé rises evenly and doesn’t collapse prematurely.

4. Avoid Opening the Oven Door Refrain from opening the oven door while the soufflé is baking. The sudden change in temperature can cause it to deflate. Use the oven light to check on the progress instead.

5. Serve Immediately Prepare to serve the soufflé the moment it comes out of the oven. It will begin to deflate quickly as it cools, so have your plates ready to enjoy it at its peak.