Soufflé Recipe21 April 2020 – posted in: Cheese, Recipes

Rosie Cupitt, Head Cheesemaker, was inspired by a Gruyere Souffle she saw in Gourmet Traveller (they originally modelled it on a Stephanie Alexander recipe) and decided to try it out with her Vueve. The outcome was so delicious she wanted to share it with you. What a perfect Isolation Baking Idea. It’s easier than you think, give it a go!


  • 80 gm butter, coarsely chopped
  • 80 gm plain flour
  • 380 ml warm milk
  • 140 gm grated Cupitt’s Milton or Veuve
  • 4 eggs, separated
  • 400 ml pouring cream (2 cups)
  • plus vinaigrette  and salad leaves to serve (see Step 8)


  • Step 1
    Preheat oven to 180 deg C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 minutes).
  • Step 2
    Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 minutes).
  • Step 3
    Add the cheese, stir to combine, remove from heat and stand to cool slightly (2-3 minutes).
  • Step 4
    Stir in egg yolks until smooth and combined, season to taste.
  • Step 5
    Whisk eggwhite and a pinch of salt until firm peaks form, then fold one-third of eggwhite into cheese mixture. Fold cheese mixture through remaining eggwhite and divide among 6 buttered and floured 200ml metal dariole moulds or small ceramic pots (see note below for other alternative), smoothing tops.
  • Step 6
    Place moulds in a roasting pan, pour in enough boiling water to come halfway up sides, then bake until soufflés are puffed and golden (25-30 minutes). Cool in moulds for 10 minutes, then run a small knife around sides of moulds and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days.
  • Step 7
    Transfer soufflés to heatproof bowls, pour over cream, scatter with remaining cheese and bake until risen and golden (20-25 minutes).
  • Step 8
    Serve hot with crisp green salad leaves using vinaigrette made from two thirds cup olive oil, one third cup apple cider vinegar, 1 heaped teaspoon of good Dijon mustard and salt and pepper to taste. This sweet vinaigrette  suits the soufflé flavours.

Note: it can also be made using a 1.2 litre round dish to make one larger size, but be careful to cool completely when taking soufflé out of this mould.