Preparation: 10 minutes
Cooking Time: 15 minutes
100 g of Beaufort
60 g butter
80 g flour
1/2 liter of milk
Salt and pepper
Melt butter, add flour and then mix.
Add the milk and season.
Cook, stirring, then remove from heat.
Stir in egg yolks, egg whites into firm snow and Beaufort cheese.
Fill ¾ of a soufflé dish (or individual ramekins) well-buttered.
Place in a hot oven at 200°C (th. 7).
Serve immediately (time is adjusted according to the chosen dish).
Note: You have to cook it at the last moment so that the soufflé doesn’t deflate.