To perk up the seasonings, mustard, Worcestershire sauce, lemon juice, nutmeg and even garlic are often used to taste, especially in England.
While Cheddar is the preferred cheese, Parmesan runs it a close second. Then comes Swiss. You may use any two or all three of these together. Sometimes Roquefort is added, as in the Ramekin recipes below.
Parmesan Soufflé
Make the same as Basic Soufflé, with these small modifications in the ingredients:
1 full cup of grated Parmesan
1 extra egg in place of the ½ cup of Cheddar cheese
A little more butter
Black pepper, not cayenne
Swiss Soufflé
Make the same as Basic Soufflé, with these slight changes:
1¼ cups grated Swiss cheese instead of the Cheddar cheese
Nutmeg in place of the cayenne