Cheese Souffle

Cheese Souffle

Whether a simple cheese soufflé or something fancier involving lobster or asparagus, soufflés are the pinnacle of egg dishes. Many people are intimidated by souffles, but they aren’t hard to make despite popular belief. This is a basic, easy cheese soufflé recipe that can be adapted in many ways.

A cheese souffle is a baked egg-based dish that originates back in the early eighteenth century. Souffle’s combine egg yolks and beaten egg whites with other ingredients that are served as either a savory main dish or sweetened as a dessert.

This cheese souffle is considered a savory dish that uses Gruyère, a classic cheese frequently used in Switzerland.

Cheese Souffle


Souffle Mixture 

  • 1 ½ cup of freshly grated Gruyere
  • 4 egg yolks 
  • 4 egg whites, beaten with a ¼ tsp of baking powder

Bechamel Sauce

  • 1 ⅓ cup of milk 
  • ¼ cup of butter, cut into pieces
  • ¼ cup of flour 
  • ½ a tsp of salt 
  • Pepper from a mill 
  • A little nutmeg


  1. Preheat oven to 375 degrees 
  2. Prepare baking dish with butter (just the bottom) 
  3. Heat butter and milk until simmering
  4. Add flour and seasoning to a boil. 
  5. Reduce heat and let thicken 
  6. Remove from heat and still in cheese. 
  7. Let the bechamel/ cheese mixture cool. 
  8. While you are waiting whip the egg whites to a stiff peak. 
  9. Once the bechamel/ cheese mixture is cool, add egg yolks and stir. 
  10. Fold beaten egg whites until combined. 
  11. Pour into the prepared dish. 
  12. Bake for 15-20 minutes.* 


*place the dish at the bottom most rack so you can get the desired browning, rather than burnt.

Chelsea Escobar
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