Ingredients-

For the bechamel sauce:

• 30 g (1 oz) butter 
• 30 g (1 oz) flour 
• 250 ml (1/2 pint or 1 cup) full-fat milk 
• Fine salt and ground pepper 
• A pinch of nutmeg 

For the soufflé:

• 60 g (2 oz) grated Emmental (or Swiss Gruyère) 
• 60 g (2 oz) grated Comté (or a full-fat, hard cheese) 
• 20 g (3/4 oz) grated Parmesan 
• 5 egg yolks 
• 4 egg whites 
• 20 g (3/4 oz) soft butter 

Directions-

1. Pre-heat the oven to 180°C (350°F / Gas Mark 4). 
2. First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil. 
3. Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one. 
4. Grease the soufflé mould well with the softened butter. 
5. Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top. 
6. Place in the oven for 35 minutes.