Classic Cheese Souffle with Coastal Cheddar

Coastal Mature Cheddar and organic Parmesan are combined in these light-as-a-feather individual soufflés. They rise magnificently and take very little time to cook. An impressive starter for a special meal.
You will need 8 ramekins 8cm diameter, 4cm deep.
Makes 8 individual soufflés.
Recipe ©Christine McFadden 2016

Prep Time:

1 hour, 15 minutes

Cook Time:

10 minutes


    • 35g Unsalted butter plus a knob melted for greasing
    • 50g Parmesan (preferably organic), finely grated, plus extra for sprinkling
    • 25g Plain flour
    • 300ml Milk warmed
    • 4 Eggs (preferably free-range or organic), at room temperature
    • 50g Coastal Mature Cheddar finely grated
    • A pinch cayenne pepper
    • A pinch nutmeg freshly grated
    • sea salt
    • freshly ground black pepper


    1. Prepare the soufflé dishes. Brush the base and sides with the melted butter. Dust with Parmesan.
    2. Preheat the oven to 200°C/gas 6. Boil a kettle of water. Have ready a roasting tin large enough to take the soufflé dishes.
    3. Melt the 35g of butter in a heavy-based saucepan. Stir in the flour and cook over medium heat, stirring constantly for 2 minutes. Do not allow to brown.
    4. Remove from the heat. Whisk in the warm milk.
    5. Return the pan to the heat. Keep whisking until the mixture comes to the boil. Simmer very gently for 4–5 minutes, stirring, until very smooth and lump-free. Remove from the heat and let cool slightly.
    6. Separate the eggs. Put the whites in a spotlessly clean dry bowl (not plastic). Put the yolks in a small bowl.
    7. Whisk the whites with a small pinch of salt until they form stiff peaks. Set aside while you finish the sauce.
    8. Season the sauce with a pinch of cayenne pepper, nutmeg, sea salt and freshly ground black pepper.
    9. Gradually beat in the egg yolks.
    10. Whisk in the grated cheeses. Stir over gently heat until the cheese melts and the mixture looks smooth. Remove from the heat and pour into a roomy jug.
    11. Using a large metal spoon, fold about one-third of the whisked whites into the cheese mixture, to slacken it. Then gently fold in the rest.
    12. Put the soufflé dishes in the roasting tin. Pour in the cheese mixture, filling them about three-quarters full.
    13. Pour in enough hot water to come half-way up the sides of the dishes.
    14. Bake in the oven for 8–10 minutes until well-risen and golden on top.
    15. Serve immediately.