Cheese Soufflé

Separate 6 eggs into 2 large bowls. Let whites warm to room temperature for 1 hour. 

Butter a 1½ qt soufflé dish (7 ½ “ in diameter). Dust soufflé dish lightly with 1 T grated Parmesan cheese.

Fold a sheet of waxed paper 26” long lengthwise into thirds. Lightly butter one side. Wrap waxed paper around soufflé dish on outside top with buttered side against dish and a 2” rim extending above top edge of pan to make a collar. Tie paper with string with string.

Melt 5 T butter in medium saucepan. Remove from heat. Using a wire whisk stir in 6 T flour, 1 t salt and dash of cayenne pepper. Whisk until smooth. Gradually stir in 1¼ c milk.  Bring to a boil, stirring constantly.

Reduce heat and stir until mixture is thick and leaves bottom and side of pan. Beat egg yolks with wire whisk. Gradually beat cooked mixture into yolks. Beat in ½ c Parmesan cheese and ½ c coarsely grated natural Swiss cheese.

Beat egg whites with ½ t salt and ¼ t cream of tartar until stiff peaks form. With wire whisk, using an under and over motion, gently fold ¹/₃ of whites into warm cheese mixture to combine well. Carefully fold in remaining egg whites just until combined. Turn into soufflé dish. Bake 40 min at 350^o or until scuffle is puffed and golden brown. Carefully remove collar just before serving. Serve at once.