Cheese Soufflé

Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in another one

Grease a straight-sided soufflé dish with approximately 1 1/2 liters capacity and about 18 cm diameter

Dust lightly with Parmesan cheese - approximately 1 tablespoon

Take a sheet of butter paper

Fold it lengthwise three times

Gently grease one side

Place this strip of butter paper around the soufflé dish, with the greased side facing inwards, leaving about 5 cm above the dish

Tie with string

Preheat the oven

Melt 5 tablespoons of butter in a medium saucepan

Add flour, 1 teaspoon of salt, and pepper, and mix until homogeneous

Gradually add milk while continuously stirring

Let it come to a boil, stirring constantly

Reduce heat and cook slowly, until the mixture thickens well and starts to release from the bottom of the saucepan

Beat the yolks and gradually add the cooked mixture, beating well

Add 1/2 cup grated Parmesan cheese and grated Cheddar cheese; beat until all is well mixed

Add the remaining 1/2 teaspoon of salt to the egg whites

Beat until stiff peaks form when the beater is lifted

Add one-third of the beaten egg whites to the warm cheese mixture, mixing lightly

Add the remaining egg whites and mix carefully

Place in prepared soufflé dish

Bake for 40 minutes or until the soufflé rises and browns

Remove paper

Serve immediately

Cut into 4 portions.