Comté Cheese Soufflé: Light, Golden, Utterly French
Imagine a pillowy cloud of savory perfection—Comté Cheese Soufflé rises tall, golden-crusted, with a molten, cheesy heart that whispers je t’aime in every bite. It’s the ultimate French comfort: elegant yet cozy, impressive yet forgiving.
The secret? Finely shredded Comté that melts into the béchamel like a dream. The Geedel Rotary Cheese Grater turns a block into fluffy snow in seconds—perfect for folding into the batter. No arm workout. Just pure, even shreds.
🥚Ingredients (Serves 4)
4 large eggs (separated)
1¼ cups whole milk
3 tbsp unsalted butter (plus more for ramekins)
3 tbsp all-purpose flour
6 oz Comté cheese (block)
½ tsp Dijon mustard
Pinch of nutmeg
Salt & white pepper
Optional: chives for garnish
🍳Step-by-Step: Soufflé in 6 Moves
Shred the Comté
Lock your hand crank cheese grater with suction base. Insert the fine shred blade. Crank the Comté block into fluffy, uniform shreds. Set aside.
Make the Béchamel Base
Melt butter in a saucepan. Whisk in flour—cook until golden. Slowly add milk, whisking to silky smoothness. Stir in mustard, nutmeg, salt, and pepper. Cool slightly.
Fold in the Cheese
Off heat, stir in shredded Comté until fully melted. Add egg yolks one by one—batter should be glossy and thick.
Whip the Whites
Beat egg whites to stiff, shiny peaks. (Tip: room-temp eggs whip faster.)
Combine with Care
Gently fold a third of the whites into the cheese base to lighten. Fold in the rest—keep the air! No stirring, just delicate turns.
Bake to Rise
Butter ramekins, dust with shredded Comté. Fill with batter. Bake at 375°F on a lower rack until puffed and golden. Serve immediately—soufflé waits for no one.
🧀Tips & Twists
Double Cheese – Mix in Gruyère with Comté.
Herb Boost – Fold in chives or thyme.
Mini Soufflés – Use smaller ramekins for appetizers.
Make-Ahead – Shred cheese with Geedel up to 1 day ahead.
No Collapse – Avoid opening the oven door early.
🥄Conclusion: Soufflé That Wows
This Comté Cheese Soufflé isn’t just dinner—it’s French magic on a plate. With the cheese slicer, your Comté becomes fluffy, melt-ready perfection in one dedicated step. One rise, one bite, endless applause.
