• Preheat the oven to 390°F (200°C).

Start by making a white sauce:

• 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 ⅓ of the milk and stir.
• Add another ⅓ 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 into the béchamel.
• Let it cool down for 5 minutes.

Make the soufflé batter:

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

Bake the soufflé:

• 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.
• Pour the batter into the mold 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 Pinot Noir or Chardonnay!