Goat Cheese Souffle


To prep ramekins
6-8 ramekins, 4-ounce size

  • 2 ounces melted butter
  • 4 ounces finely grated parmigianno-reggiano

For Souffle mixture

  • 2 ounces butter
  • 2 ounces flour
  • 2 cups whole milk
  • 5 ounces goat cheese
  • 3 egg yolks
  • 2 tablespoons chopped chives
  • 3 egg whites
  • Salt/cayenne pepper (to taste)
Goat Cheese Souffle


Preheat oven to 350 degrees

Prep ramekins by brushing interior with melted butter and grated parmigianno to coat

Place a pot of water on the stove on simmer

In a medium saucepot melt butter over medium heat
While stirring with a high-heat spatula or wooden spoon, add flour, making a roux, 1-2 minutes
Using a whisk in constant motion, pour milk in a steady stream until mixture thickens
Once coming to a boil, reduce heat to low, scraping sides and bottom of pot to prevent any burning, then remove from heat
Stir in until smooth crumbled goat cheese
Add salt and cayenne pepper to taste
Stir in yolks and chives

In a separate clean and dry mixing bowl whip egg whites to soft peaks.
Fold into your bechemel/cheese mixture

Spoon into prepped ramekins to just under full
Place ramekins in a roasting pan and place in pre-heated oven
Pull rack towards you to then pour with a pitcher the hot water from the stove to halfway mark on ramekins (water bath)
Slide rack fully back into oven
Bake for 15-20 minutes, until tops are golden brown
Remove and let cool in water bath another 10-15 minutes

They can be prepared and kept refrigerated, up to 3 days in advance

Other cheeses can be experimented with, we loved bleu cheese in winter months and also Gruyere in late Fall

This is a wonderful first course or light lunch/dinner option, served over lightly dressed greens of your choice

We added beets in the Spring when using goat cheese, and pears in the Winter for the bleu!