Creamy Cheese Soufflé with Olives

In a small saucepan, bring the milk to a simmer over medium heat

In another saucepan, combine the butter and flour and whisk until smooth

Remove the milk from the heat and slowly add it to the flour mixture, whisking constantly until thickened

Continue whisking with a wooden spoon until the mixture is smooth and slightly thickened

Cook until the mixture forms a light, creamy texture

Transfer the cream to a bowl and stir in the cheese

Add the egg yolks one at a time, whisking vigorously after each addition

Let cool

Beat the egg whites until stiff peaks form and gently fold them into the cheese cream

Distribute the cream among individual buttered and floured ramekins

Bake in a preheated oven at 400°F (200°C) until puffed and golden

Remove from the oven and serve immediately.