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Pilgrims Choice.

The Recipes

Cheese Souffle


  • 1 tbsp Plain Flour
  • 25g Unsalted Butter
  • 300ml Semi-Skimmed Milk
  • 75g Pilgrims Choice, Mature/Extra Mature/Vintage, finely grated
  • 4 Large Eggs, separated
  • 1 tbsp Chives, finely chopped


  1. Preheat the oven to 200C/180C Fan/Gas Mark 5.
  2. In a saucepan melt the butter, add the flour and cook out for a few minutes. Gradually add the milk stirring constantly until thickened. Melt through the cheese and add the chives.
  3. Remove from the heat and whisk through the egg yolks.
  4. In a clean mixing bowl, use an electric whisk and beat the egg whites until soft peaks that hold their shape.
  5. Add the egg whites to the cheese sauce mixture a spoon at a time, be careful not to over mix -knocking the air out, use a light folding action.
  6. Fill lightly greased ramekins with the soufflé mix and bake for 12-14 minutes until risen and golden. Serve immediately.