Savory Smoked Cheese Souffle Recipe


I am proud of today’s souffle — isn’t it beautiful? Today marks my second attempt at souffle and I’m happy to report it turned out perfectly (and if you don’t think so, please don’t shatter my dreams). I’ve used a historic recipe and brought it up to date with a few modern touches.

The souffles were full of flavor and light as air, making for a simple and quick lunch. The rockstar ingredient being smoked cheese for a richer flavor and a few chopped chives to brighten it up. I explored topping a few souffles with thinly sliced pieces of soppressata to give it a meaty edge.

The recipe comes from an old handwritten recipe card collection that I bought last year. My collection is likely only a couple hundred in size at this point, which is mostly due to self restraint. If I could, I would buy every single one I could get my hands on, but I just don’t have the room to store them!

This particular recipe stood out to me though because it was written on the back of an ice receipt dated 1931. While some people think old recipes have little context in modern kitchens, I couldn’t disagree more. Although the recipe was fine on its own, see how easily I could adjust it to suit my tastes.

Smoked Cheese Souffle

Smoked Cheese Souffle
based on this vintage souffle recipe

Baking Notes
I increased the milk to 2/3 cup and did not scald it as the recipe suggested. Additionally, I used 1/2 cup grated cheese, a combination of Gruyere and Smoked Caciocavallo, as well as the addition of a tablespoon chopped chives. I baked at 400F (200C) for 10-12 minutes in six 1/2 cup sized buttered ramekins.

After a few minutes of photography, this little souffle started to deflate so I quickly gobbled it up.

Smoked Cheese Souffle

I’ve now completed a chocolate souffle (which deflated) and a savory cheese souffle, so next up will be a fruit souffle … the exact fruit TBD. If you have any requests, please leave them in the comments below!



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19 comments

  1. hi allen,

    this looks wonderful! i tried a souffle only one time and it came out like a little brick. i always save recipes of gorgeous little winter squash or mushroom souffles etc but have not attempted it again. you’ve inspired me!

  2. I’m with you — I am fascinated by old recipes, and I love them. Some of my most cherished cookbooks are the ones I inherited from my grandmother – I think they’re a treasure trove of forgotten favorites.

  3. Dude, that looks amazing. So you didn’t do a parchment collar to encourage the rise? It looks like it stayed up beautifully. I should make that with the oak smoked cheddar I bought last week, it would be spectacular.

  4. Tigress: mushroom souffle sounds amazing!

    Hugging the Coast: Thank you!

    Kate: keep on saving those recipes!

    Eralda: Thank you!

    Darya: Thanks!

    Michael Natkin: no paper collar necessary, just greased up the ramekins. I’ve also heard suggestions to sprinkle the inside with grated parmesan as it gives the souffle something to hang on to. I didn’t do this trick though.

  5. Those look just gorgeous. I have never made a souffle, but have been meaning too. I am especially anxious to give this recipe a try.

  6. YUM – looks good, and i think J can eat too! she’s rather sick, so will jot this down to make when she’s better :0)

  7. Luverly, Allen! I love the combination of smoked cheese and meat. Local strawberries should be arriving any time now. How about a strawberry version? Or mango? How does green tea and red bean sound? OK, I’ll stop now.

  8. Beautiful photos. I just want to dig a spoon into that poofy cheesy goodness. Photographing souffles is like photographing ice cream. You just have to be fast, fast, fast.

  9. Yup, vintage or not, souffle is timeless :) I love that you upped the ante by using interesting, flavorful cheeses (ahem… I wasn’t going to use Velveeta, in case you were wondering). I can’t wait to see your third foray into the dangerous world of souffles! :)

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