Method

1. Grate the cheese about an hour before making the soufflé so that it has time to dry out slightly.
2. Preheat the oven to 200°C (400°F, Gas 6) and butter a 1.5 litre (2.5 pint) soufflé dish, sprinkling it with 2 tablespoons of the cheese.
3. Make sure that the egg whites are at room temperature.
4. To make the sauce, bring the milk to the boil.
5. Melt the butter in a saucepan over low heat, stir in the flour with a wooden spoon and cook for 2 minutes, stirring continuously.
6. Remove from the heat, gradually stir in the hot milk and stir until blended.
7. Return to the heat and whisk vigorously for about 2 minutes until thickened.
8. Season to taste with salt, cayenne pepper and nutmeg.
9. The mixture should be quite thick and leave the sides of the pan.
10. Remove from the heat and beat in the egg yolks, one at a time.
11. Mix in three-quarters of the remaining cheese.
12. The sauce should be lukewarm – if not, the cheese will melt too much when added.
13. Beat the egg whites with a pinch of salt until they are stiff and stand in peaks.
14. Add one tablespoon of the whites to the saucepan to loosen the mixture.
15. Carefully fold in half the remaining egg whites, using a metal spoon.
16. Add the last of the cheese and then fold in the remaining egg whites.
17. Pour the mixture into the soufflé dish; it should be about three-quarters full.
18. Smooth the top with a spatula.
19. Reduce the oven temperature to 190C (375F,  Gas 5) and place the soufflé in the middle of the oven.
20. Bake for 25 – 30 minutes.
21. You can ensure that the soufflé is ready by pushing a thin skewer into the middle.
22. If it comes out clean, serve it as quickly as possible – to avoid collapse. (The soufflé, that is, not you!)