Recipes page

Search Recipe by:


Eye Cheese - Swiss Style

Teacup Cheese Soufflés


  • 125g grated Tasmanian Heritage St Claire Swiss-style cheese
  • melted butter, for brushing
  • 40g butter
  • 2 tablespoons (40g) flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 4 eggs, separated
  • sea salt and white pepper, to taste
  • steamed asparagus, for serving
  • lemon and olive oil, for dressing


Butter six one-cup ovenproof cups or soufflé dishes and place on a tray. Melt the
butter in a saucepan, add the flour and cook, stirring for two minutes. Add the milk all at once, whisking continuously until thickened.

Cool slightly, add mustard, and then beat in yolks one at a time. Stir in cheese and season to taste. Whisk egg whites until soft peaks form. Fold one spoonful of egg whites into cheese mixture to loosen, then fold in remaining egg whites.

Quickly spoon into cups and bake at180°C for 25–30 minutes or until puffed and golden. Serve immediately with stalks of steamed asparagus dressed with olive oil, lemon, salt and pepper.

Teacup Cheese Soufflés

Preparation time:
15 minutes

Cooking time:
35 minutes


Products used:
Tasmanian Heritage St Claire Swiss-style cheese

Print this recipe