There’s something about using Balderson Extra Old Cheddar that takes a classic soufflé to the next level. Their expertly aged cheddar brings depth, complexity, and a sharp, rich flavour that melts beautifully, giving this airy, golden dish unforgettable taste and texture.

I love how simple ingredients—eggs, fresh herbs, and Balderson Extra Old Cheddar—can create something elegant and elevated. Perfect for brunch, dinner, or any time you want to turn an everyday meal into a special experience.

Yield 6-8

Mis En Place

4 Tbsp. (60g) Unsalted Butter, cubed, plus additional softened butter for preparing the baking dish

Parmesan cheese, finely grated 

5 tablespoons (45g) All Purpose Flour

1 3/4 cups (430ml) Whole Milk, warmed

1/4 Tsp. Coarse Sea Salt

Freshly-Ground Black Pepper

Pinch of Grated Nutmeg

Bigger Pinch of Cayenne Pepper

5 Large Egg Yolks

6 Large Egg Whites, at room temperature

8 Ounces (225g) Balderson Extra Old Cheddar, grated

1/4 C. (12g) Minced Chives

1/8 C. Chopped Herbs (parsley etc).

Method

Step 1

Butter ramekins. Dust the bottom and sides with Parmesan cheese.

Step 2

To make the soufflé base.

Melt the butter in a medium saucepan. Stir in the flour and bring to a low boil. Cook until the mixture has thickened slightly, 1 to 2 minutes. Turn off the heat, whisk in the warm milk and turn the heat to medium-high and bring to a boil, whisking frequently. Once the mixture comes to a boil, cook for 1 minute, whisking constantly.

Step 3

Remove from heat and whisk in the salt, a generous amount of freshly ground pepper, nutmeg, and cayenne. Whisk in the egg yolks vigorously, one at a time. Scrape the mixture into a medium to large bowl and let cool a bit until only slightly warm.

Step 4

Preheat the oven to 400ºF (200ºC.)

Reserve a handful of the cheese, and stir the rest of the cheese, herbs and chives into the soufflé base. In a large, clean bowl, or in the stand mixer with the whip attachment, whisk the egg whites with a pinch of salt until they hold their shape but are still moist and creamy. Don’t over beat them.

Step 5

Fold one-quarter of the beaten egg whites into the soufflé base thoroughly, then fold the remaining egg whites in just until there are no (or few) visible streaks of egg whites. Scrape the mixture into the prepared ramekins, gently smooth the top, and strew the reserved handful of cheese over the top.

Step 6

Bake on the middle rack for 20 minutes without opening the oven door. The soufflé should be risen with a slight jiggle in the center. For a firmer set, bake an additional 3–5 minutes. Garnish with additional chopped herbs and serve right away.