Sheep Cheese Soufflé

At Oliver’s, local means Sonoma County, and this week, we’re feeling the Sonoma County summer-love with fantastic local products! Check out local wine and cheese pairings from our Oliver’s experts, or enjoy tons of deals on locally-made favorites in all our departments. Check out tons of local favorites, or discover a new hit, like Fresh Sheep Cheeses from Bellwether Farms. These rich and creamy cheeses are perfect for this soufflé recipe from Jaime Davis at Food and Wine Magazine. Make it as a show-stopping first course or a decadent appetizer!


  • Serves: 1 Soufflé
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes


  • 3/4 c. Bellwether Farms Fresh Sheep Cheese
  • 2 tbsp. Unsalted Butter, plus more for greasing
  • 2 tbsp. All-Purpose Flour, plus more for dusting
  • 1/4 c. Shallots, minced
  • 1 3/4 c. Whole Milk
  • 1 tsp. Kosher salt
  • Pinch of Piment d'Espelette or other Red Chile Powder
  • Freshly Ground Black Pepper
  • 4 large Eggs, separated
  • 4 large Egg Whites


  1. Preheat the oven to 400°. Butter and flour six 1 1/2-cup ramekins. In a medium saucepan, melt butter. Add the minced shallots and cook over moderate heat, stirring constantly, until softened, about 2 minutes. Add flour and cook, whisking constantly, for 30 seconds. While whisking, add milk in a slow, steady stream; whisk in the salt and chile powder and season with black pepper. Cook over moderate heat, whisking, until the mixture comes to a simmer and is slightly thickened, about 5 minutes. Remove saucepan from heat and stir in Bellwether Farms cheese until melted.

  2. Transfer soufflé base to a large bowl and cool slightly. Whisk in egg yolks, one at a time, until incorporated and no streaks remain. Let cool to room temperature, about 15 minutes. Meanwhile, beat all of the egg whites at high speed until firm peaks form. Fold 1/3 of whites into soufflé base to lighten it, then fold in remaining whites until no streaks remain. Spoon into prepared ramekins, filling each one about 3/4-full. Bake soufflés for 12 to 13 minutes, until puffed, just set and golden on top. Serve immediately.

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