Cheese Soufflé

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4


  • 300g Heidi Farm Gruyere, grated
  • 100g Tasmanian Heritage Red Square cheese, diced
  • 40g Pistachio nuts, ground
  • 60g butter
  • 60g flour
  • 500ml (2 cups) milk
  • 4 large eggs, separated


  1. Pre-heat oven to 190°C.
  2. Prepare cheese and set aside.
  3. Grease 4 individual 1-cup oven-proof soufflé moulds and line with the ground pistachio nuts. Divide the Red Square cheese evenly and add to the prepared dishes.
  4. Melt the butter in a small saucepan over a low heat and stir in the flour, cooking for 1 minute.
  5. Remove the saucepan from the heat and gradually stir in the milk until well combined.
  6. Return the saucepan to the heat and cook, stirring continuously, until mixture boils and thickens.
  7. Stir in the grated Heidi Farm Gruyere cheese over a low heat until the cheese has melted. Remove from heat and allow to cool slightly.
  8. While the sauce is cooling, beat the egg whites until stiff peaks form.
  9. Whisk the egg yolks into the cooled sauce. Using a large metal spoon, fold the sauce into the beaten egg whites in a figure 8 motion until the mixture is well combined.
  10. Spoon the mixture into the prepared soufflé dishes until three-quarters full and place dishes onto an oven tray. Bake the soufflé in the pre-heated oven for 15 minutes or until puffed and golden.
  11. Serve immediately (have your guests waiting with spoons in hand as soufflés wait for no one!)

This soufflé is great served as an entrée with a chilled Riesling or served with a fruit compote and a sticky wine for dessert.

Back to Recipes listing