- 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
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.
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.