4 oz (¼ lb.) Swiss cheese, grated
4 Tbsp. sweet butter
¼ cup flour
1 1/3 cup whole milk
5 eggs, separated
½ tsp. cream of tartar
to taste sea salt and freshly ground black pepper
pinch freshly ground nutmeg

The Soufflé Dishes

1 Tbsp. sweet butter, softened
Butter four ¾ cup soufflé dishes. Set aside.

Preparation

Pre-heat oven to 350°F. Melt butter in saucepan over medium heat. Add flour while stirring with wooden spoon until well blended. Lower heat. Cook 1 minute without browning. Add milk gradually, stirring gently until fully incorporated. Bring to boil. Cook 5 minutes. Stirring constantly. Add nutmeg. Season with salt and pepper to taste. Add Swiss cheese. Then yolks one at a time. Whisk vigorously. Beat egg whites with cream of tartar until thick and frothy. Gently incorporate ¼ of egg whites into mixture with rubber spatula until well combined. Add remaining egg whites with rubber spatula, folding gently, taking care not to deflate batter. Pour mixture equally into soufflé dishes, ¾ full. Bake about 25 minutes, until nicely puffed and golden brown. Do not open oven door until done. Serve immediately.