Souffl au Fromage by Chef Florian Hugo

Position rack in center of oven and preheat to 400 degrees F.

Generously butter one 10-cup souffl dish or six 1 1/4-cup souffl dishes; sprinkle with 1 tbsp. grated Grana Padano cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet).

In a small saucepan, heat the wine and milk together.

Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about one minute. Gradually whisk in milk and wine mixture.

Cook until smooth, thick and beginning to boil, whisking constantly, about two minutes. Remove from heat.

Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Beaufort Alpage cheese and 1/4 cup Grana Padano cheese (cheeses do not need to melt).

Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm souffl base to lighten. Fold in remaining whites. Transfer souffl mixture to prepared dish.

Sprinkle with remaining 2 tbsp. Beaufort Alpage cheese.

Place souffl in oven; reduce heat to 375 degrees F. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffl (or 25 minutes for small souffls).

. Using oven mitts, transfer souffl to platter and serve immediately.<