Cheese Souffle Day, observed May 18,
It's very important to know when you are going to serve your soufflé. You can wait for soufflé for a while, but it won't wait for you, unless you are going to serve a deflated soufflé. The secret to successful serving cheese soufflé during the meal is to decide, what are you going to serve first – salad or soup for example. Soufflé should go into the oven when you sit down for your first course.
Cheese soufflé is easy to make. Preheat oven to 350°F and cover ramekins with butter and flour.
Combine 2 1/4 cups shredded cheese, 3 tbs flour, and 3/4 cup milk. Set the mixture over simmering water in a double-boiler. Heat until cheese melts. Stir in 3 yolks one spoon of warm cheese mixture and then transfer it into cheese mixture. Stir to blend. Beat 6 egg whites to stiff peaks. Fold 1/4 of whites into cheese mixture, then add cheese mixture to whites and fold together. Divide soufflé among ramekins and bake it for about 15 minutes. Serve it hot.
