I make cheese souffle and cheese/salmon souffle frequently using Costco's
smoked salmon. It's orgiastic!
I too use Julia Child's souffle recipes from "The Way to Cook", but the
recipes in her other books, particularly Vol I "Mastering the Art of French
Cooking", are excellent. She tells you "how to do it".
I am on a "cholesterol low" diet, and it goes without saying that
traditional souffle recipes aren't too cool regarding that. I routinely make
souffle with 2 egg yolks, and 8 whites, while slightly increasing the
bechamel to correct for the volume. I have made decent souffle with no,
yolks. It is just a bit too lacking in richness.
I would be careful with cheddar cheese. It might decrease the "puffiness"
because of its consistency. It's important, as Julia says, to add the cheese
at the last minute just as you are filling the mold. I would use a very hard
cheddar, not a cheddar that falls apart, as some cheddars do. I would also
let the cheddar stand on its own, without other ingredients. I would line
the souffle mold with finely ground Parmesan in traditional fashion rather
than with the cheddar.
Finally, it's very important to not overbeat the egg whites, as Julia says
here and there in her writings.
I hope she's happy up there. She gave us all a lot!!
Kent

"Steve Pope" > wrote in message
...
> > wrote:
>
>>When I was growing up, my mother served a cheese soufle about once a
>>month. It was mouth watering and I swooned over every bite.
>>Unfortunately my wife did not get the recipe and I haven't had cheese
>>soufle in 40 years. Now we life in the country and have our own
>>chickens(lots of fresh eggs) and we are low carbbers(sp?). If you
>>have a great, simple cheese soufle recipe, would you pleeese share it
>>with us? Variations with sausage and chilis would be great options
>>but the cheese taste(cheddar) is what I am after. Thanks
>
> The recipe in Julia Child's "Way to Cook" may be what you're
> after. I'm often too impatient to follow such a recipe, but
> my wife has made it and it comes out fantastically and she says
> it really isn't that difficult. Cheddar cheese as you say.
>
> Steve