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Five-Cheese Souffle

This impressive recipe yields a rich, airy five-cheese soufflé. A creamy béchamel, enriched with a blend of Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge cheeses, forms the savory core. Lightened with meticulously whipped egg whites, the soufflé bakes into an ethereal, golden masterpiece, offering a sophisticated and deeply flavorful culinary experience.
Print Recipe
Servings: 16 people
Course: lunch/dinner
Cuisine: French
Calories: 4089.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 tablespoons unsalted butter cut into small cubes, plus more for souffle dish
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 tablespoon coarse salt
  • 3 ⅓ cups half-and-half
  • 6 large egg yolks
  • 5 ½ ounces Emmental cheese cut into ¼-inch cubes
  • 3 ½ ounces Comte cheese cut into ¼-inch cubes
  • 2 ounces Scharfe Maxx cheese cut into ¼-inch cubes
  • 1 ½ ounces Appenzeller cheese cut into ¼-inch cubes
  • 1 ½ ounces Pleasant Ridge cheese cut into ¼-inch cubes
  • 11 large egg whites
  • ¼ cup egg white powder

Equipment

  • 1 Soufflé Dish A large, 3-quart capacity dish is ideal for 16 servings, or multiple smaller ramekins for individual portions.
  • 1 Heavy-bottomed Saucepan For preparing the béchamel base to ensure even heat distribution and prevent scorching.
  • 1 Whisk Essential for creating a smooth, lump-free roux and béchamel.
  • 1 Stand Mixer With a whisk attachment, crucial for whipping egg whites to perfect, stable peaks. A powerful hand mixer is an alternative.
  • 1 Rubber Spatula For gently folding the delicate whipped egg whites into the cheese base without deflating the mixture.

Method
 

  1. Preheat your oven to the specified temperature (not provided, typically 375-400°F or 190-200°C) and generously butter and flour the inside of your soufflé dish(es).
  2. In a heavy-bottomed saucepan, melt 4 tablespoons of butter. Whisk in 1 cup plus 1 tablespoon of all-purpose flour and 1 tablespoon of coarse salt, cooking for 2-3 minutes to form a smooth roux.
  3. Gradually whisk in 3 ⅓ cups of half-and-half until the mixture thickens into a smooth béchamel sauce. Remove from heat.
  4. In a separate bowl, whisk the 6 large egg yolks until light. Slowly temper the egg yolks into the warm béchamel sauce, whisking constantly to prevent scrambling.
  5. Stir in the Emmental, Comte, Scharfe Maxx, Appenzeller, and Pleasant Ridge cheeses into the béchamel mixture until they are completely melted and well combined.
  6. In a clean stand mixer bowl, whisk the 11 large egg whites with the ¼ cup egg white powder on medium-high speed until they form stiff, glossy peaks.
  7. Gently fold about one-third of the whipped egg whites into the warm cheese mixture to lighten it, then carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
  8. Pour the soufflé mixture into the prepared soufflé dish(es), filling about three-quarters full. Smooth the top if desired.
  9. Carefully place the soufflé dish(es) into the preheated oven and bake until golden brown and puffed (typical baking time 30-45 minutes depending on size); avoid opening the oven door during baking.
  10. Remove the soufflé from the oven and serve immediately to enjoy its full volume and delicate, airy texture before it deflates.

Notes

The foundation of a great soufflé lies in precision. Ensure all cheeses are at room temperature and accurately cubed for optimal melting into the béchamel, which must be perfectly smooth and lump-free. When preparing the egg whites, use an immaculately clean, dry bowl and whisk; any grease can prevent them from reaching stiff peaks. The egg white powder is a key stabilizer for a dramatic rise. Fold the whites into the cheese base in stages, carefully preserving the air. Buttering and flouring the soufflé dish meticulously promotes an even climb. Finally, avoid opening the oven door during baking and serve immediately, as soufflés are notoriously quick to deflate.