Difficulty: 3/5
As a professional chef with years of experience perfecting French classics, here's my reliable method for a light, fluffy chive cheese soufflé. Melt the butter in a thick-bottomed saucepan over low heat. Add the flour and stir for 2 minutes to form a smooth roux. Gradually whisk in the milk, then simmer for 5-6 minutes until thickened, stirring constantly.
Stir in the grated Emmental and Comté cheeses, nutmeg, a pinch of salt (cheeses are salty, so go light), and ground pepper. Remove from heat and cool slightly.
Preheat oven to 210°C (th. 7). Separate the eggs. Beat the yolks into the cheese mixture one by one, then fold in the chives. Whip egg whites to stiff peaks with a pinch of salt, and gently fold into the batter.
Butter a 22 cm soufflé mold, pour in the mixture, and bake for 30 minutes until golden and puffed.
Serve immediately straight from the oven for maximum height and flavor.
Pair with: A fragrant dry white like Côtes du Jura, Mâcon, or Apremont.
