Five-Cheese Souffle Recipe

This Five-Cheese Soufflé recipe combines Emmental, Comté, Der Scharfe Maxx, Appenzeller, and Pleasant Ridge Reserve cheeses in one spectacular dish. Baked until beautifully risen and golden, the soufflé has a light, airy structure balanced by the cheeses’ rich, savoury flavours.

The Inspiration

Soufflé is a celebrated French dish made by folding whipped egg whites into a flavourful base. As the mixture bakes, the air trapped inside the egg whites expands, producing the dish’s dramatic height and characteristically delicate texture.

This Five-Cheese Soufflé comes directly from Martha: The Cookbook and is featured on Cook the Books: Celebrity Edition with host Shahir Massoud. The recipe elevates the classic cheese soufflé by combining five distinctive cheeses, each contributing its own flavour and texture.

The finished soufflé is deeply savoury yet remarkably light. It should be taken directly from the oven to the table, allowing guests to admire its impressive height before the delicate centre naturally begins to settle.

Ingredients

4 tbsp unsalted butter, cut into small cubes, plus more, softened, for the souffle dish
1 cup plus 1 tbsp unbleached all-purpose flour
1 tbsp kosher salt
3 1/3 cups half-and-half
6 large eggs plus 5 large egg whites, separated
5 ½ ounces Emmental cheese, cut into 1/4-inch cubes
3 ½ Comte cheese, cut into ¼-inch cubes
2 ounces Der scharfe Maxx cheese, cut into ¼-inch cubes
1 ½ ounce Appenzeller cheese, cut into ¼-inch cubes
1 ½ ounces Pleasant Ridge Reserve cheese, cut into ¼-inch cubes

Method

Preheat the oven to 400F with a rack in the lower third (and no rack above it, to allow for rising). Butter a 7-inch round 3 ¾-inch high, 9-cup souffle dish. Using a piece of parchment, form a collar around the souffle dish so that it extends 3 ½ inches above the top of the dish; using kitchen twine, tie to secure. Place on a rimmed baking sheet and set aside.
In a large saucepan, whisk together the flour and salt. Gradually whisk in the half-and-half and place over medium-high heat, whisking constantly until thick and smooth.
Transfer to a large bowl and scatter the butter over the top. (The butter will melt and prevent a skin from forming on the surface.) let cut until lukewarm.
Stir the 6 egg yolks and all the cheese into the half-and half mixture. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the 11 egg whites until medium to stiff peaks form. Gently fold the egg whites into the bowl with the cheese mixture. Transfer to the prepared souffle dish.
Transfer to the oven and bake until the souffle is risen and set, 40 to 45 minutes. Remove the collar and serve immediately.

Serving Suggestions

Serve the Five-Cheese Soufflé immediately with a crisp green salad dressed in a bright vinaigrette. The salad’s freshness and acidity will balance the rich combination of eggs, half-and-half, butter, and cheese.

For brunch, accompany the soufflé with roasted asparagus, sautéed mushrooms, fresh fruit, or lightly dressed greens. It can also be presented as an elegant vegetarian main course alongside roasted vegetables and crusty bread.

Bring the complete soufflé dish to the table before portioning it so guests can appreciate its height and golden surface. Use a large serving spoon to reach through the airy top and capture some of the creamy, cheese-filled centre in every portion.

Final Thoughts

This Five-Cheese Soufflé recipe creates a memorable centrepiece from five exceptional cheeses, a rich half-and-half base, and beautifully whipped egg whites. Its crisp golden exterior gives way to a soft, airy interior filled with savoury alpine flavours.

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