Back to all recipes >

Cheddar Cheese SOUFFLÉ

Can we just say — we are really excited about how this turned out. A lit­tle brown on top? Yes. But that’s not a bad thing. 

This Lucky Linda Clothbound Cheddar Cheese souf­fle is sort of like eat­ing a cloud of cheese. It’s airy and fluffy, but extremely sat­is­fy­ing. It will be hard to not eat most of it on your own. Just park at the far end of the park­ing lot next time you’re out.

recipe-cheddar-Cheese Souffle-redhead-creamery.jpg

Prep Time: 10 min­utes
Cook Time: 50 min­utes
Total Time: 1 hour
Yield: 4–6 serv­ings


  • 2 tea­spoons unsalted but­ter, softened
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan
  • 1 tea­spoon whole grain mustard
  • 1 tea­spoon freshly ground pepper
  • 1/2 tea­spoon salt
  • 1/2 pound of Lucky Linda Clothbound Cheddar Cheese, cut into 1/2-inch cubes
  • 11 ounces cream cheese, cut into globby 1-inch cubes
  • Freshly ground pep­per to taste


  1. Pre­heat oven to 375*F. 
  2. Use the but­ter to grease a 5-cup souf­fle dish. 
  3. Put the eggs, cream, Parme­san, mus­tard, pep­per and salt into a food proces­sor or blender. 
  4. With the motor run­ning, add the ched­dar, piece by piece. 
  5. With the motor still run­ning, add the cream cheese, piece by piece. 
  6. When all the cheese is added, process or blend the mix­ture for 30 sec­onds. It will be very thick.
  7. Half-pour, half-scrape the mix­ture into the pre­pared dish and bake it for 50 to 60 min­utes. Don’t peek at it before the 50 min­utes are up– unless, of course, you have a glass oven door.
  8. Serve imme­di­ately!


Tips: 1. Put the dish in the fridge after but­ter­ing it up — to keep the but­ter cool and pre­vent the bat­ter from stick­ing to the pan. 

2. Run your fin­ger along the top edge of the dish after the bat­ter has been poured to encour­age the souf­fle to rise upward, instead of up and out.