Barefoot Bloggers- Cheese Souffle

cheese souffle

This is my 2nd recipe with the Barefoot Bloggers. Although I didn’t exactly eat this dish all gone,  I did enjoy the process of making it. I’m not a real big egg fan or a blue cheese fan so I made 1/3 of the recipe and substituted the blue cheese with parmesan. It had a creamy texture to it. The nutmeg was a nice touch. This is something I would make special for my mom on her birthday or mother’s day.


Blue Cheese Souffle (Ina Garten)



  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks, at room temperature
  • 3 ounces good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar


Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.


  1. Posted October 22, 2009 at 6:09 pm | Permalink

    Your souffle looks super! Great idea on the making it all parmasean. I bet the flavor was really good!

  2. Posted October 22, 2009 at 11:05 pm | Permalink

    Beautiful souffle…I’m new to souffles and the joys of freshly grated parmesan so this absolutely delicious.

  3. Posted October 29, 2009 at 1:15 pm | Permalink

    Yours looks like it turned out great! Welcome to the group!

  4. Posted November 8, 2009 at 4:16 pm | Permalink

    yours looks so pretty!