Recipe

Light, airy, and impossibly fluffy, the Cheese Soufflé is the ultimate expression of French elegance in comfort food form. With a golden, bubbling crown and a custard-like interior, it’s a dish that looks fancy yet feels homey — especially when paired with a crisp salad or roasted vegetables. The key? Perfectly grated cheese that melts evenly and lifts your batter to new heights. That’s where the Geedel Rotary Cheese Grater truly shines, creating ultra-fine shreds of cheddar or Gruyère in seconds without clumping or waste.

Ingredients

2 tbsp unsalted butter (plus extra for greasing)

2 tbsp all-purpose flour

1 cup whole milk, warmed

4 large eggs, separated

¾ cup shredded cheddar or Gruyère cheese (grated with hand crank grater)

¼ tsp salt

⅛ tsp cream of tartar

Pinch of nutmeg (optional)

Step-by-Step Instructions

1. Prep the Dish

Preheat oven to 375°F (190°C). Butter a 1.5-quart soufflé dish and lightly coat it with flour or finely grated Parmesan. This helps the soufflé rise evenly and prevents sticking.

2. Make the Base

In a medium saucepan, melt butter over low heat. Add flour and whisk for 1–2 minutes until smooth but not browned. Gradually whisk in warm milk until thickened into a silky béchamel sauce.

3. Add the Cheese

Remove from heat and stir in shredded cheddar or Gruyère using the rotary slicer grater. Its fine stainless-steel blades ensure a quick melt with no lumps. Season with salt and nutmeg. Let cool for 5 minutes, then whisk in egg yolks one at a time.

4. Beat the Egg Whites

In a clean bowl, beat egg whites with cream of tartar until glossy, stiff peaks form. Gently fold one-third of the whites into the cheese mixture to lighten it, then fold in the remaining whites with a spatula. Avoid overmixing to keep the batter airy.

5. Bake to Perfection

Pour the batter into the prepared dish. Run your thumb around the inside rim to help it rise evenly. Bake for 25–30 minutes until puffed and golden on top but slightly jiggly in the center. Don’t open the oven early—it could deflate!

Serving Suggestions

Serve your Cheese Soufflé immediately for the full “cloud effect.” It pairs beautifully with a green salad tossed in lemon vinaigrette or a light tomato bisque. You can also serve it as a side for grilled chicken or salmon for a more complete meal.

For an added twist, mix in a spoonful of Dijon mustard or a dash of smoked paprika for depth. Some chefs even add a touch of garlic-infused butter for aromatic flair — a technique inspired by classic recipes from BBC Good Food.

Tips & Variations

Perfect Texture: Always start with room-temperature eggs. Cold whites take longer to whip and may cause uneven rise.

Cheese Choice: For a stronger flavor, use aged cheddar or Swiss cheese. Learn more about cheese nutrition at Healthline.

Make Ahead: You can prepare the base (béchamel + yolks + cheese) a few hours in advance. Just fold in the beaten whites right before baking.

Kitchen Insight: Why the Right Grater Matters

Traditional box graters can compress soft cheeses and create uneven shreds that clump in batter. The rotary cheese shredder solves this problem with precision stainless-steel drums that create fine, airy strands ideal for smooth melting. Its food-grade safety certifications (CA65, FDA, LFGB, BPA-free) also make it a dependable kitchen partner for both home cooks and professionals.

Conclusion

The Cheese Soufflé is more than a recipe — it’s a celebration of lightness, balance, and culinary craft. With the right tools like the rotary cheese grater with handle, you can elevate a humble mix of milk, eggs, and cheese into a masterpiece that rises to perfection. Whether you’re impressing guests or treating yourself to a cozy Sunday brunch, this dish proves that elegance and comfort can coexist deliciously.