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Goat Cheese Soufflé

Goat Cheese Soufflé

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Preheat oven to 375 degrees F.

Over low heat, melt the butter in a large skillet that can hold all ingredients.

Stir in the flour gradually, then the milk gradually, until the mixture is smooth.

Crumble the cheese into the mixture and stir until it has melted and become incorporated. Set aside.

Separate the eggs and whip the whites until they start to hold peaks.

The cheese mixture will have cooled sufficiently so you can first fold in the eggs yolks and then the egg whites.

Spray a round ceramic soufflé dish with cooking spray, preferably Pam. Pour in the mixture and bake for about 45 minutes or until the soufflé, which should have risen slightly, is turning a dark brown on top and has started to pull away from the sides of the dish.

Serve immediately with a side sauce of tomato salsa with diced vegetables (zucchini, onion, asparagus) and plenty of crusty bread.

Goat Cheese Soufflé with Thyme

Cookbook cover image courtesy of Random House

Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are found treasures. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.

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Goat Cheese Souffle

Soufflés are easy to make and not as fragile as their name or appearance suggests. In this recipe, a base of flour, butter, goat cheese, egg yolks, and fresh herbs combine with egg whites to create a satisfying and very appealing savory dish that's perfect as a first course or as the main event for lunch, brunch or supper.

In this recipe, we recommend using an inexpensive domestic goat cheese because the finished soufflé benefits from its strong, tangy, and almost sour taste. Montchevre or Coach are both good brands to use. You can also make this soufflé with a crumbled blue cheese, such as Roquefort. Whatever you choose, use one that has a lively flavor.

This recipe makes enough for a 1-quart soufflé dish or 4 2-cup ramekins. Don't skip the step of preparing the dishes by buttering and dusting them with grated cheese as this step is essential to let the batter not adhere to the sides of the dish, thus letting it rise above the top of the soufflé dish.

See our article, How To Make A Soufflé, for general guidance and helpful tips for making this unfairly intimidating classic recipe.


  • 4 tablespoons freshly grated Parmesan or Pecorino cheese
  • 2 tablespoons unsalted butter plus extra to butter the soufflé dish
  • 1/4 cup all purpose flour
  • 1/2 cup milk
  • 2 tablespoons dry white wine
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon anchovy paste
  • Pinch of cayenne pepper
  • 2 teaspoons fresh thyme leaves if large, chop a bit so to have smaller pieces
  • 4 oz. goat cheese, crumbled
  • Salt
  • Freshly ground black pepper
  • 2 large eggs, separated, plus 3 large egg whites


  1. Pre-heat the oven to 375º F.
  2. Butter a 1-quart soufflé dish or 4 2-cup ramekins. Add about 3 tablespoons of the grated cheese and turn to completely coat the bottom and the sides, right up to the rim. Shake out and reserve any excess grated cheese and combine with the remaining tablespoon you will use this to top the soufflé before baking.
  3. In a medium saucepan, melt the butter over medium low heat. Add the flour and with a wooden spoon or metal whisk, combine complete until blended and cook for about 1 minute so to cook slightly without giving it any color.
  4. Over a low heat, whisk in the milk, wine, cayenne, dry mustard and anchovy paste and stir quickly so to combine all the ingredients, making sure the mustard and anchovy paste are fully blended. Continue to cook, stirring constantly, until the mixture becomes smooth and creamy and slightly thickened, about 4 minutes.
  5. Remove from the heat and stir in the crumbled goat cheese so that it completely combines, plus the thyme leaves and several grinds of black pepper.
  6. Taste the mixture and if necessary, add a little salt.
  7. Mix in the egg yolks so that they are completely combined.
  8. Transfer the mixture from the saucepan to a large mixing bowl and cover the surface with a piece of plastic wrap, pressing the plastic right against the mixture so that it doesn't develop a skin.
  9. In a separate large bowl, use an electric mixer to beat the 5 egg whites and a pinch of salt at a low speed until the whites are frothy, about 1 minute. Increase the speed to high and whisk until soft peaks form, about 3 minutes. Do not overbeat as the whites will get dry and begin to separate.
  10. Using a rubber spatula, fold about a third of the beaten egg whites into the base mixture. When combined, add the remaining whites on top and fold until almost completely mixed. It's okay if a few white streaks remain because it's better to be a little under-mixed than over-mixed.
  11. Carefully transfer the mixture in the prepared soufflé dish or ramekins. Fill to about 4/5 full, leaving a space between the top of the mixture and the rim of the dish. Sprinkle the remaining grated Parmesan or Pecorino on top of the mixture.
  12. Place the filled soufflé dish on a rimmed sheet pan or cookie sheet. Bake for 20 minutes or until risen and brown. Give the dish a gentle shake and if the top surface still jiggles a lot, cook for 1-2 minutes longer. Small ramekins will take about 5 minutes less time to cook than the 1-quart dish.
  13. Serve immediately.

The soufflé will begin to fall as it cools so show it to your dinner companions right out of the oven first so that they can see the beauty of the risen soufflé before you serve it.

  • 300ml/10fl oz full-fat milk
  • 1 onion, quartered
  • 1 bay leaf
  • 1 small bunch thyme
  • 300g/10oz goats’ cheese
  • 50g/2oz butter
  • 50g/2oz plain flour
  • 4 free-range eggs, separated
  • 3 tbsp finely snipped chives
  • 10g/¼oz finely grated Parmesan
  • sea salt and freshly ground black pepper

Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that rises around 5cm higher than the dish. Butter the inside of the soufflé dish and the paper generously.

Put the milk in a small non-stick pan and add the onion, bay and thyme. Bring to a gentle simmer then remove from the heat and set aside to infuse for 15 minutes.

Preheat the oven to 220C/425F/Gas 7.

Place a baking tray in the oven to heat. Strain the flavoured milk through a fine sieve into a jug. Cut the rind off the goats' cheese and cut the cheese into 2cm/¾in pieces. (You should end up with 200g/7oz cheese.)

Melt the butter in a heavy-based saucepan over a low heat. Stir in the flour, cook for a few seconds then gradually start adding the milk, a little at a time, stirring well between each addition. When the sauce is smooth and very thick, continue to cook for a further two minutes, stirring constantly then remove from the heat and stir in half the goats' cheese.

Whisk the egg yolks lightly and stir into the milk mixture until smooth. Season to taste with sea salt and freshly ground black pepper. Pour into a large mixing bowl and cover the surface with a sheet of cling film to prevent a skin forming.

Whisk the egg whites with a pinch of salt until stiff but not dry. They are ready when you can turn the bowl upside down without them sliding out.

Stir the chives into the cheese sauce. Fold in the remaining cheese. Fold in a large spoonful of the egg white until combined, then fold in the remainder.

Pour the mixture slowly into the prepared soufflé dish. Sprinkle with the parmesan and freshly ground black pepper. (Keep the parmesan towards the centre of the soufflé so it doesn’t melt and hinder the rise by sticking to the paper.)

Bake on the preheated baking tray in the oven for 23-25 minutes or until golden-brown and risen. Remove from the oven, remove the string and serve the soufflé immediately.

Goat Cheese and Herb Souffles

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.

Step 2

Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary sauté 3 minutes. Add flour whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.

Step 3

Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

Goat Cheese Souffle

One of the simple beauty of life is that when you get bitten by a baking bug, the baking itch just won’t stop. Once you fall in love, you are bound to be head over heels into it, baking as often as you please.

And before you realize it, the world is in your hands, simply because you can bake whatever heck you want. Any time, any day.

Now there is no reason for the existence of this Goat Cheese Souffle on the blog today, except that I like it, I want to bake it and I want to eat it. No special occasion needed to have souffle, and definitely, you can bake it anytime.

I crave a light, soft texture and a hint of a cheesy, savory profile. This Goat Cheese Souffle hits all the note. The goat cheese, sharp and tangy gets tapered down by the addition of the eggs and milk. The result is the oh-so-subtle, and oh so light cheese souffle perfect for eating on its own or as a side dish.

How to Make Goat Cheese Souffle?

Souffles get their rise from the beaten egg whites, and just like making a chiffon cake, it is the air incorporated into the egg whites that is responsible for that airy texture of souffle.

The beaten egg whites is folded into a yolk batter made of flour, butter, milk, egg yolks, and the cheese. So basically, it is a two-part process.

The batter is poured into 6 one-cup souffle dishes or ramekins that have been sprayed with cooking oil, then dusted with bread crumbs inside.

And the baking part, not long. 13-15 minutes and the souffle are puffy and risen, and the tops golden. Be warned though, while these are gorgeous as they come out of the oven, the puffiness and volume will not last long. Yes, that coveted, puffy top will deflate shortly.

But that is not a deal breaker. These goat cheese souffle are delicious and tasty even after they sit. I even like them more the next day.

Last thing, the creamed spinach. It is the perfect partner. Warmed, and the souffle fresh from the oven, pure joy. I will grab a spoon, pull out a chair and serve myself.

  1. Before beginning to make this recipe, thaw the spinach, and have the eggs and butter at room temperature.
  2. Remove excess moisture from the spinach by squeezing it in a clean dishtowel, or use a potato ricer to remove the water from the spinach.
  3. Separate the egg yolks from the egg whites. Discard or save one egg yolk for later use.
  4. Melt the butter in a large saucepan, and then whisk in the flour. Stir until well combined.
  5. Pour in the milk, and keep stirring for a few minutes until thoroughly combined and slightly thickened.
  6. Add the pressed spinach into the mixture and stir until well combined.
  7. Add the goat cheese, again stirring until well combined.
  8. Add the beaten egg yolks to the pan, stir, and combine. Add the salt and pepper. When everything is well mixed, remove the pan from the heat.
  9. While the spinach and goat cheese mixture is cooling, beat the egg whites (with the cream of tartar, if desired) until they form stiff peaks.
  10. Gently fold the beaten egg whites into the pan mixture until everything is blended, being careful not to overmix!
  11. Pour the mixture into a 2-quart soufflé dish. Bake in a 375-degree Fahrenheit oven for 45 minutes until golden on the outside and well puffed.
  12. Serve immediately.

Assembling some of the ingredients

Throwing open the door, she brings forth the veritable queen of all the souffles, that spreads its archangelic wings over the entire kitchen as it leaps upwards from the dish in which the force of gravity alone confines it.

— Angela Carter

Twice baked goat's cheese souffles

An indulgent classic, soufflés make a fantastic addition to any festive table. Serve as a vegetarian main course along with all the trimmings &ndash these soufflés pair especially well with spiced red cabbage and cranberry sauce.

30g butter, plus 1tbsp extra, melted to grease

breadcrumbs, toasted until golden

75g Parmesan (or vegetarian alternative), finely grated

  1. Pour the milk into a pan, add the bay leaf, thyme sprigs, onion and nutmeg. Set over a low heat and slowly bring to the simmer &ndash don&rsquot boil &ndash then remove from the heat and set aside to infuse.
  2. Meanwhile, brush the inside of 4 x 175ml (6fl oz) dariole moulds or metal pudding basins with melted butter to coat. Add the breadcrumbs, turning and tilting the moulds until evenly coated, tipping any excess into the next as you go. Preheat
    the oven to 180°C (160°C fan) mark 4.
  3. Melt 30g (1¼oz) butter in a pan, add the flour and cook, stirring, for a couple of min to make a paste, and then stir in the mustard powder. Strain the infused milk into a jug, discarding the bay leaf, thyme and onion. Gradually add the milk to the flour mixture in the pan, stirring continuously, over a very low heat, until smooth. Allow to cook over a medium heat for 3-4min, stirring, until very thick. Remove from the heat, stir in the Parmesan, season well with black pepper and salt to taste. Transfer to a large bowl, set aside to cool for 5min, and then beat in the egg yolks, one at a time.
  4. In a separate, large, clean bowl, whisk egg whites to medium peaks. Then, using a large metal spoon, carefully fold into the sauce in stages, keeping as much air in the mix as possible. Divide the mixture equally among the moulds &ndash they should be two-thirds full. Place the moulds in a small roasting tin, pour just-boiled water into the tin around moulds and bake in the oven for 20-25min until risen and golden. Remove from oven, lift moulds out of the water and set aside
    to cool &ndash they will sink, don&rsquot worry.
  5. Once cool, run a knife around the top edge of each mould to release the soufflés, invert on to a baking dish &ndash this should be just big enough to fit them all in, evenly spaced, without touching.
  6. When ready to bake again, preheat oven to 200°C (180°C fan) mark 6. In a jug, mix the cream with seasoning, a few thyme leaves and a generous grating of nutmeg. Pour over the soufflés. Slice the goat&rsquos cheese into 4 equal rounds. Place one on top of each soufflé. Season with black pepper a few more thyme leaves. Bake for 15-18min, or until soufflés are piping hot and cheese is beginning to colour. Finish under the grill for a couple of min to turn golden, if you like. Serve alongside your favourite festive vegetable sides.

GET AHEAD Prepare up to the end of step 4 up to a day ahead. Once cooled, cover with clingfilm and keep in the fridge. Remove from the fridge 30min before continuing with the recipe.

Savory Goat Cheese Souffle Recipe

This savory goat cheese souffle recipe is easy and delicious. Souffles can turn an ordinary meal into a fine dining experience with very little effort. Try it and see!

With a literal meaning of "puffed-up," souffles are an elegant milk and egg based dish that uses beaten egg whites to impart a light, airy texture to a custard base.

Souffles are served hot from the oven, because they lose their puffiness as they start to cool. Sweet souffles are served as dessert, while savory souffles can be presented as either a light main dish, or an accompaniment.

To successfully make a souffle, be sure to beat the egg whites until they form stiff peaks, then carefully fold the custard mix into them.

Remember, the more you stir, the more you are bursting the air bubbles that will give the souffle its lift.

With just a little attention to these details, you can successfully create a souffle your first time!

Separate the eggs, placing the egg whites into a medium-large stainless steel or glass mixing bowl. Prepare the baking dish(es) &mdash either 6 individual ramekins, or a 1 1/2 quart casserole dish, by coating with butter and dusting with flour.

Melt the butter in a saucepan, then whisk in the flour, mixing well. Add the goat cheese, milk, salt, pepper and other spices. Continue whisking for several minutes over medium heat until thickened. Remove from heat, and add the egg yolks, stirring well.

Beat the egg whites for several minutes with an electric mixer until peaks stand without falling over. Using a spatula, fold the custard into the egg whites gently, so as not to destroy the lightness of the mixture.

Pour into the baking dish(es), and sprinkle parsley on top. Bake until the top is lightly browned, about 10-15 minutes for ramekins, and 15-20 minutes for a casserole dish. Serve hot.

This savory goat cheese souffle goes well with fish, turkey and chicken main dishes, or as an entree itself with soup or salad.

Articles are updated frequently, so check back here for any updates to this goat cheese souffle recipe!

Stephanie’s twice-baked goat’s cheese soufflés


Dietary information

Main ingredients
Cheese, eggs

Sourced from
The Cook’s Companion App and book

These soufflés are not served in their dishes, so it is possible to use aluminium moulds or even teacups of about 150 ml capacity.


1 tablespoon parmesan cheese, freshly grated

2 tablespoons parsley , freshly chopped, or other herbs

freshly ground black pepper


Preheat oven to 180°C. Melt 20 g of the butter and grease 6–8 x 150 ml soufflé dishes with it. Melt remaining butter in a small heavy-based saucepan. Stir in flour and cook over moderate heat, stirring, for 2 minutes. Gradually add milk, stirring all the while. Bring to a boil, then reduce heat and simmer for 5 minutes.

Mash goat’s cheese until soft and add to hot sauce with parmesan and parsley. Allow to cool for a few minutes. Fold 3 egg yolks in thoroughly and taste for seasoning (save remaining yolk for another use). Beat egg whites until creamy, then fold quickly and lightly into cheese mixture. Divide mixture between prepared moulds and smooth surface of each. Stand moulds in a baking dish lined with a tea towel and pour in boiling water to come two-thirds up their sides. Bake for about 20 minutes until firm to the touch and well puffed. Remove soufflés from oven – they will deflate and look wrinkled. Allow to rest for 1–2 minutes, then gently ease out of moulds. Invert onto a plate covered with plastic film and leave until needed.

To serve, preheat oven to 180°C. Place soufflés upside down in a buttered ovenproof gratin dish, so that they are not touching. Pour over cream (⅓ cup per soufflé) to moisten them thoroughly. Return to oven for 15 minutes. The soufflés will look swollen and golden. Spoon some cream from baking dish around to serve, or serve with fresh tomato sauce or a small green salad.

blue cheese soufflés Substitute the same weight of creamy blue cheese for the goat’s cheese. tomato cream For the second baking, mix the cream with a little Fresh Tomato Sauce (see TOMATOES [*]).

Food for Thought

I’ve been way off my blogging game lately, apologies. I figured I should write about what I made on Valentines Day before the month of February ends! But that didn’t work out so well so I’ll have to settle with March (I should be blogging about St Patty’s Day foods!!). Lots of things are happening my way, including my new found obsession with photography and a planned trip to Mexico! So my plate has been pretty full but the good news is I should be cranking out some awesome pictures (from a real camera) soon and I should have some awe inspiring Mexican culinary experiences to report back about.

I really challenged myself this time and I had a blast. Not to mention the food was scrumptious. I broke it up into four small courses. That’s right four, and we didn’t even make it to dessert which would have been five! I decided on a French-Italian inspired meal. This was probably the fanciest I’ve ever been in the kitchen, exhausting but in a totally blissful way.

I started first with a goat cheese soufflé. I had never tried to make one before and was obviously scared. The ominous egg based dish – my arch enemy while in the kitchen. I went with Alice Water’s recipe because she is a culinary goddess around these parts. If you haven’t heard of her check her out! She not only is a great cook but she more or less popularized the organic, local food movement. I was going to just wing it and follow the recipe but because of my neurotic feelings towards sensitive egg recipes, I did a lot of research. Here are a few tips when making any soufflé:

  • Always be mindful of the size of the ramekin or container you use. Obviously a deeper dish will take longer to cook. Try to find a recipe that has the same amount of servings, or ramekins, as you because you should not open the oven while the souffle is baking.
  • Preheat your oven! Start out with the oven 25 to 50 degrees higher than needed, and turn down after the soufflé is added to the oven to compensate for any heat lost. Don’t forget to change it back!
  • Assembled soufflés should be kept at room temperature, covered, for no more than a couple of hours. Longer than that, they should be refrigerated, up to two or three days. They are best brought up to room temperature before baking.
  • Coating the bottom and sides of the soufflé dish with butter and crumbs or finely shredded cheese will enable the soufflé to “climb” better up the sides of the dish it will also make removal of the souffle easier. I like to use parmesan cheese because it adds extra flavor. For a sweet souffle, use cookie crumbs or granulated sugar.
  • When folding in beaten egg whites to yolk mixture, underfold, rather than over fold. A few slightly white pockets are fine. Overfolding will result in a soupy mixture.
  • A preheated cookie sheet will give the soufflé a boost.
  • A small circle drawn in the top of the soufflé before baking will allow the center portion to rise in an attractive cap. It will also help prevent the top of the soufflé from baking too quickly and causing a barrier coat on top that prevents the soufflé from rising.
  • A soufflé is best baked on the bottom or the middle of the oven.
  • When a soufflé is under baked it may be returned to the oven and will continue to rise. When it is over baked, it will collapse more readily as the air bubbles have expanded to their capacity. If the soufflé collapses from over baking, it may be turned out of the dish by running a knife around the inside and served on a plate upside down. It will look exciting when a sauce and whipping cream or other garnish are added. Call it something else!

Here is Alice Water’s recipe, I used two different sized ramekins. I baked the ramekins that were the same size, together. I actually baked the smaller ramekins in the toaster oven! While this may seem like a really daunting process, it’s not as scary as it seems. I just get anxious about these things, don’t let me infect you. As long as you read the tips above you should turn out a beautiful souffle. Though if you intend on making these for the first time for a group of people you want to impress, I would hold off. Practice makes perfect.

The ingredients…

1 thyme sprig, leaves only

The process…

Melt 5 tbsp butter in a heavy saucepan over medium heat. Stir in flour and cook for 2 minutes. Little by little, whisking thoroughly between additions, stir in milk. Season the bechamel with salt, pepper, cayenne and thyme. Cook over low heat, stirring occasionally for 10 minutes. Remove from heat and cool slightly.

Separate the eggs, stirring the yolks into the white sauce. Add the goat cheese to the sauce. Taste for salt. It should taste slightly too salty to make up for the unsalted egg whites, which will be added later.

Preheat the oven to 375 and butter a 1-quart souffle dish with remaining 1 tbsp butter and sprinkle with crumbs or cheese.

Whip the egg whites into moist firm peaks. Stir 1/3 of the whites into the souffle base. Then gently fold the base into the rest of the egg whites, taking care not to deflate them. Pour the mixture into the buttered dish and bake for 35-40 minutes, or until puffed and golden, but still soft in the center and jiggly when shaken gently. (Halve the bake time if baking in two smaller dishes.)

Serve immediately otherwise souffles will begin to settle or become less puffy.

*It’s OK to check on the souffles after more than halfway. So if you intend on baking for 35-40 minutes it would be OK to check around 25-30 minutes, but no sooner!


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