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Cheese soufflé is one of the most famous classics of French cuisine. Don’t be intimidated, it is actually a pretty easy recipe to make, with a definite big wow factor! Fluffy melted aged cheese delicacy, this savory Soufflé is as light as a feather and as satisfying as any melted cheese recipe is. Its airy texture and complex aromas can be paired with both Pinot Noir and Chardonnay.
A few details about this Cheese Soufflé
Cheese : I used matured Cantal cheese for this recipe, from my home region of Auvergne, France. However, this recipe is very versatile and Cantal can be replaced by any aged hard cheese such as aged Gruyère, aged Emmental or aged Cheddar.
Milk : I recommend using full fat milk for an optimum result.
Eggs: I always use fresh free-range eggs!
Butter : generously lining the soufflé baking dish with butter will help the soufflé rise and develop nicely.
Soufflé Baking Dish : the use of a traditional Soufflé Baking Dish is optional, any round mould with high edges would do.
Quickly deflating Soufflé: 100% normal! The word “Soufflé” means inflated in French. By definition, it will only stay risen for a few minutes before deflating. This is part of the game!
🍷Wine Pairing for Cheese Soufflé
Chardonnay or Pinot Noir !
The light texture of the soufflé combined with the complexity of the aged cheese makes this recipe the perfect pairing for a Pinot Noir or a Chardonnay based wine.
WINE APPELLATION SUGGESTIONS
Other delicious French inspired recipes
- Total Time: 50 minutes
- Yield: 4 1x
¼ cup (70 g) of butter
½ cup (50 g) of all-purpose flour
2 cups (500 ml) of full fat milk
½ teaspoon of sea salt
⅛ teaspoon of white pepper
1 and ½ cup (160 g) of aged Cantal cheese, grated
4 free-range eggs
½ tablespoon (7 g) of room temperature soft butter, to grease the Soufflé baking dish
Preheat the oven at 390°F (200°C).
In a saucepan, melt the butter over high heat.
When the butter is bubbling nicely, add the flour all at once and stir energetically with a whisk.
Lower the heat to medium intensity.
Add 1/3 of the milk and stir.
Add another 1/3 of the milk and keep stirring.
Add the rest of the milk and stir for 7 minutes until the sauce thickens.
Add the salt and white pepper.
Remove the pot from the heat and incorporate the grated Cantal to the béchamel.
Let it cool down for 5 minutes.
In the meantime, crack the eggs and separate the whites from the yolks.
Add the yolks to the béchamel and stir until well combined.
Beat the egg whites until they are fluffy and form peaks.
With a rubber spatula, gently fold the egg whites into the batter without overworking the batter.
With a brush or your fingers, grease the mould with soft butter. You should start from the center of the mould and brush all the way up to the edges.
Pour the batter in the mould and bake for 30 minutes until golden and super risen.
Serve right away and don’t be disappointed if your Soufflé deflates within minutes, that’s part of the experience!
Enjoy with a glass of your favorite Chardonnay or Pinot Noir!
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Oven Baked
- Cuisine: French
- Diet: Vegetarian
Keywords: soufflé, savory soufflé, cheese soufflé, French soufflé