National Cheese Soufflé Day, celebrated on May 18th, is the perfect occasion to indulge in this classic French dish.

A cheese soufflé is a delicate, airy delight that combines rich cheese flavours with a light, fluffy texture.

Moreover, while it might seem intimidating, with the right recipe and tips below, you can create the ultimate cheese soufflé that will impress your family and friends.

Here’s how to master this culinary classic:

Ingredients:

2 tablespoons unsalted butter (plus extra for greasing)
2 tablespoons all-purpose flour
1 cup whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
A pinch of nutmeg
4 large eggs, separated
1 cup grated Gruyère cheese (or a mix of Gruyère and Cheddar)
1/4 teaspoon cream of tartar

Instructions:
Step 1: Prepare the soufflé dish
First, preheat your oven to 375°F (190°C).
Generously butter a 4-cup soufflé dish, ensuring even coverage. Lightly dust the inside with flour and tap out any excess.

Step 2: Make the béchamel sauce
Second, in a medium saucepan, melt the 2 tablespoons of butter over medium heat.
Stir in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens and starts to bubble, about 2-3 minutes.
Remove the pan from the heat and season with salt, white pepper, and a pinch of nutmeg.

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Step 3: Prepare the soufflé base
Third, separate the eggs, placing the yolks in one bowl and the whites in another.
Add the egg yolks one at a time to the béchamel sauce, whisking well after each addition until fully incorporated.
Stir in the grated cheese until it is fully melted and the mixture is smooth. Set aside to cool slightly.

Step 4: Beat the egg whites
Then, using a clean, dry bowl and beaters, whisk the egg whites with the cream of tartar until stiff peaks form. This can take about 4-5 minutes.

Step 5: Combine and bake 
Afterwards, gently fold one-third of the beaten egg whites into the cheese mixture to lighten it.
Carefully fold in the remaining egg whites in two batches, using a spatula and making sure not to deflate the mixture.
Pour the mixture into the prepared soufflé dish, filling it up to 3/4 full. Smooth the top with a spatula.

Step 6: Bake the soufflé
Subsequently, place the soufflé dish on the middle rack of the preheated oven.
Bake for 25-30 minutes, or until the soufflé has puffed up and turned golden brown on top. Avoid opening the oven door during baking, as this can cause the soufflé to collapse.

Step 7: Serve immediately
Finally, once baked, remove the soufflé from the oven and serve immediately for the best texture and presentation.

Tips for the perfect cheese soufflé:

Temperature control: Ensure all ingredients, especially the milk and cheese, are at room temperature to help the soufflé rise evenly.

Egg whites: Beat the egg whites to stiff peaks, but not dry. This creates the necessary lift.
Folding technique: Also, gently fold the egg whites into the cheese mixture to retain as much air as possible. Over-mixing can deflate the soufflé.
Avoid distractions: Then, once the soufflé is in the oven, avoid opening the door. Sudden temperature changes can cause the soufflé to collapse.

In summary, celebrating National Cheese Soufflé Day with this ultimate cheese soufflé recipe not only honours the tradition but also delights your taste buds with a rich, airy, and flavourful dish.

Finally, you can enjoy it as a main course or a side dish. This cheese soufflé recipe will definitely become your favourite. Happy baking!