Cheese Soufflés

Cheese Soufflés

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ¼ cups milk
  • salt & pepper
  • 1 tsp wholegrain mustard
  • 1 cup grated vintage cheddar
  • parsley & chives
  • 4 free range eggs
  • fresh grated parmesan (to garnish)
Melt butter, stir in flour, cook 1 minute. Gradually stir in milk over low heat. Season and allow sauce to thicken, without boiling. Add cheese and seasoning and allow to melt carefully. Remove from heat to cool. Fold in chopped herbs.

Separate eggs, adding yolks to cheese sauce. Whip whites till stiff. Carefully fold in cheese sauce as quickly as possible.

Pour into buttered ramekins, sprinkle with a little fresh parmesan, and bake in hot oven until set firm and golden, 200° C. Serve immediately.

Variations: Blue or goats cheese also makes a great soufflé.