Preheat the oven to 390°F (200°C).

Start by making a white sauce:

1. In a saucepan, melt the butter over high heat.
2. When the butter is bubbling nicely, add the flour all at once and stir energetically with a whisk.
3. Lower the heat to medium intensity.
4. Add 1/3 of the milk and stir.
5. Add another 1/3 of the milk and keep stirring.
6. Add the rest of the milk and stir for 7 minutes until the sauce thickens.
7. Add the salt and white pepper.
8. Remove the pot from the heat and incorporate the grated Cantal into the béchamel.
9. Let it cool down for 5 minutes.

Make the soufflé batter:

1. In the meantime, crack the eggs and separate the whites from the yolks.
2. Beat the egg whites until they are fluffy and form peaks.
3. Add the yolks to the béchamel and stir until well combined.
4. With a rubber spatula, gently fold the egg whites into the batter without overworking the batter.

Bake the soufflé:

1. With a brush or your fingers, grease the mold with soft butter. Start from the center of the mold and brush all the way up to the edges.
2. Pour the batter into the mold and bake for 30 minutes until golden and super risen.
3. Serve right away and don’t be disappointed if your Soufflé deflates within minutes, that’s part of the experience!
4. Enjoy with a glass of your favorite Pinot Noir or Chardonnay!