I've been wanting to make a cheese souffle.  Is the work worth it?

Definitely, try it!

Tip: if you are a competitor on a cooking show and want to show your prowess by baking a souffle...make a couple extra so you can try them before you serve
Same goes for a dinner party

I remember reading tha a souflé needs to be waited for .............. never let it wait for you

Last edited by Grand_Ma (Fri 07 Sep 12 3:23pm)

Average cheese, you will know it when you buy above average cheese. Good cheddar is unlikely to appear in New York. I think I will leave it to an American to recommend a cheese to you. Delia smith has a great cheese soufflé, on the net somewhere perhaps. Emental or Gruyere is perhaps worth looking at. Parmesan?
My first Soufflé was a cheese one really nice, a long time ago, Delia Smith. My next one was good, a year ago. The next one was a right mess. I don’t order it at a restaurant. I don’t like the ice cream in the middle trick. After scolding hot soufflé, I like ice cold ice cream, not warm melted ice cream.
Well done for getting it right.
Food hero Heston Blumenthal spent two days at Denhay, my favourite cheddar, comes from Denhay. Their  bacon is not as good as the cheese.
Good Luck!