Preparation time: 10 minutes
Cooking time: 18 minutes
 

Soufflés don't wait! Serve them as soon as they come out of the oven with a little salad of baby spinach, diced tomatoes and thinly sliced Bresse Bleu to tie everything together.

Hints and tips:
For the soufflés to rise well and not "lean," you have to butter the ramekins with soft butter using a pastry brush, then flour them, tapping out the excess. When you fill them with the batter, be careful not to drip onto the edges.

1. Butter and flour 4 individual soufflé molds (ramekins) and place them in the refrigerator while you prepare the recipe.
2. Preheat the oven to 220° C (450° F). Melt the butter in a saucepan, sprinkle in the flour and cook over low heat, whisking constantly for 2 minutes. Gradually whisk in the cold milk. Cook for 5 minutes over low heat, stirring occasionally.
3. Separate the 4 whole eggs into yolks and whites; combine all 6 egg whites in a bowl.
4. Remove the sauce from the heat; vigorously mix  in the diced Bresse Bleu cheese. Add the egg yolks and mix in immediately to prevent them from cooking.
5. Beat the whites with a pinch of salt until stiff peaks form; incorporate one-quarter of the whites into the previous mixture to thin it, then gently fold in the remaining beaten whites.
6. Fill the prepared soufflé dishes two-thirds full and cook them in the preheated oven for about 10 minutes.