30 - 40 MINUTEShard

Serves: 4


4 eggs

1 tsps of white vinegar

40g plain flour

20g parmesan

Pinch of cayenne pepper

300ml milk

25g butter, plus extra for greasing the ramekin

A fresh thyme

1912 Stilton 


Indulge in another 1912 masterpiece with our 1912 Stilton Cheese Soufflé. This elegant dish blends the bold flavour of blue cheese with the airy texture of a perfectly risen soufflé, creating perfect combination of taste and texture that will add some luxury to your special meal.


  1. Grease 4 ramekins with butter. Grate each ramekin with some parmesan, then rotate the ramekin with parmesan so it’s all covered on all sides. Leave in the fridge to set.
  2. Melt the remaining butter in a medium size pan. Add the plain flour bit by bit stirring all the time. Once all the flour is incorporated add the milk gradually while stirring. Once all the milk is in mixed in keep cooking until the mixture is quite thick.
  3. Add the crumbled 1912 cheese, grated parmesan, cayenne pepper, and fresh thyme to the flour mixture and stir until melted and smooth.
  4. Separate the egg whites and yolk. Add the vinegar to the egg whites and whisk until soft peaks.
  5. Add a spoonful of the whisked egg whites to the mixture, folding. Then add the rest of the egg whites, carefully folding it in not to collapse the air out of the mixture.
  6. Spoon the mixture into the ramekins, making sure you don’t fill right to the top. Run a knife around the edge so that it makes it easier to rise.
  7. Pop a tray in a 200c oven until hot then add the soufflés for 14 minutes.
  8. Remove and enjoy immediately.

© 1912 Artisan Stilton 2024

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