This Cheese Soufflé made with our Shredded Parmesan is light, savoury, and baked until golden.

Recipe Directions

1. Preheat the oven to 375 ° F. Grease 2 ramakins with nonstick spray or butter.
2. In a medium saucepan over medium heat combine butter and flour, creating a roux.
3. Once butter and flour have combined and started bubbling, slowly add the milk.
4. Cook the milk mixture for another 1-2 minutes until slightly thickened, remove from
   heat and transfer to a large bowl and let cool.
5. Once the milk mixture is cooled, add egg yolks, salt, ground mustard, and cayenne pepper.
6. Stir in shredded cheese and mix. Remove from heat and allow it to cool (approximately 15 minutes).
7. Beat egg whites and cream of tartar with an electric mixture until stiff peaks start to form.
8. Fold 1/3 of the whites into the sauce mixture.
9. Fold this mixture back in the remaining whites until combined.
10. Divide the mixture evenly in the ramekins,
11. Bake for 20 minutes or until golden brown and puffed. Serve immediately!