Read the DIY story on making cheese soufflé, complete with a chef’s tips, here!

Based on a conversation with cheese expert Tami Parr, there are three Northwest cheeses made in the style of Gruyère which may be substituted in this recipe: Estrella Family Creamery Valentina, Mt. Townsend Trailhead, and Rockhill Creamery Wasatch Mountain Gruyère.

2 Tbsp finely grated Parmesan cheese
1 cup milk (use whole if you have it)
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/2 tsp salt
Several gratings of fresh nutmeg
Pinch cayenne pepper (optional)
5 large eggs
1 cup coarsely grated Gruyère, Comté or Gruyère-style cheese

1. Preheat the oven to 400 degrees and position a rack in the lower third.

2. Separate eggs into two bowls, one for 4 of the yolks and the bowl of a stand mixer for whites. Butter a 6-cup soufflé mold and add Parmesan cheese, working to coat the bottom and sides.

3. Warm milk over medium-low heat until steaming. Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour, then stir with a wooden spoon until it starts to foam without browning, about 2 minutes. Remove from heat and allow to stand 1 minute. Whisk in warm milk. Return pan to heat, cook and whisk until thick and creamy, about 3 minutes. Add salt, nutmeg and cayenne pepper. Add 4 yolks to the saucepan, whisking after each. Scrape base into a large bowl and cool to lukewarm.

4. Add a pinch of salt to egg whites and beat by hand, or with a stand mixer fitted with the whisk attachment, until stiff. They should hold their shape when gathered in a dollop on the whisk and held upright. Check frequently; they’ll look dry and lumpy if over beaten.

5. Fold one-third of the whipped whites into the base. Add remaining whites in two additions, sprinkling the cheese in at the same time.

6. Turn soufflé mix into the baking dish.

7. Place the dish in the oven and reduce temperature to 375 degrees. Bake without disturbing until puffed and golden brown on top, about 25 minutes. The center should jiggle only slightly when the dish is shaken. Serve immediately.

Adapted by Ellen Jackson from Mastering the Art of French Cooking, by Julia Child
Photos by Steven Jackson