Tillamook SUPER Cheese Souffle

With the Loaf Love Tour taking place right now, it seemed the appropriate time to make a cheese souffle. Here’s my problem with traditional cheese souffles – it’s all egg, and very little cheese. So I decided it was time to make a cheese souffle FILLED with so much cheese flavor that it can only be called “Super Cheese.”


Happy Cooking!

3/4 cup milk
3 Tbs Flour
3 Tbs Butter
8 oz Tillamook Shredded Sharp Cheddar Cheese
3 Egg Yolks
4 Egg Whites
1/4 Tsp Cream of Tartar
1/2 Tsp Salt
1 Tbs of Butter to grease ramekins

Preheat oven to 375.

Generously butter 4-6 medium ramekins, at least 4 oz big.

Combine egg whites and cream of tartar, and whip till the whites form stiff peaks.

In a 4 qt or larger saucepan, combine milk, flour, and butter. Mix until the flour is completely dissolved. Place pan over medium-high heat, mixing until butter is melted, and sauce thickens. Add Cheddar Cheese and mix until cheese melts.

Remove from heat and spoon 1/4-1/2 cup of mixture into the egg yolks and mix well. Add the mixture back to the cheese/flour/milk mixture and cook for 2 minutes longer.

Separate the egg whites into 4 relatively equal portions. Add one portion of egg whites at a time, folding the mix until the egg white is completely incorporated.

Add the souffle mix to each ramekin, filling it JUST below the top.

Place on the middle rack of the oven, and bake for 20-25 minutes, until the top is a deep brown, and the souffle barely jiggles when moved.

-Add 1/2 Tsp dill with the cheese
-Add 1/2 Tsp smoked paprika with the cheese
-After buttering, pour 1 Tbs of Parmesan cheese into each ramekin and tilt/rotate each ramekin until the sides and bottom are coated in cheese. Dump out any excess
-Serve with fresh green herbs such as chives, cilantro or basil.

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