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Cheese Soufflé

Preparation time: 15min

Cooking time: 40min

Serves: 6

(2 votes, average: 2.50 out of 5)


  • Butter for greasing
  • 2oz/50g butter for soufflé
  • 5 tablespoons plain four
  • 3⁄4 pint/ l milk
  • salt and ground black pepper
  • 4oz/100g Cashel Blue with rind removed, crumbled or mashed
  • 4 egg yolks
  • 5 egg whites
  • 3oz/75g button mushrooms



  1. Set the oven to 190oC/375oF/Gas Mark 5.
  2. Brush a little butter over the inside of a 1 liter/1 pint soufflé dish.
  3. Melt the 2oz/50g butter in a medium sized pan.
  4. Add the flour and stir over low heat for 2 minutes.
  5. Still stirring constantly, add the milk gradually, and cook for another 2 minutes.
  6. The sauce will be very thick and should leave the sides of the pan cleanly.
  7. Turn sauce into a bowl.
  8. Beat in a little seasoning and the cheese, making sure that any lumps of cheese are beaten out.
  9. Then beat in the egg yolks, one at a time, until fully blended.
  10. In a separate bowl, whisk the egg whites until firm.
  11. Stir one spoonful into the soufflé  base mixture, and then fold in the rest.
  12. Pour half the mixture gently into the prepared dish.
  13. Sprinkle with the mushrooms, then cover gently with the remaining soufflé mixture.
  14. Bake the soufflé for 36 minutes until it is well risen and browned.
  15. Serve immediately with a tossed green salad.

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