The Complete Book of Cheese

by Bob Brown

Parmesan-Swiss Soufflé

Make the same as Basic Soufflé, with these little differences:

½ cup grated Swiss cheese, and ½ cup grated Parmesan in place
of the Cheddar cheese
¼ teaspoon each of sugar and black pepper for seasoning.

Any of these makes a light, lovely luncheon or a proper climax to a grand dinner.

Cheese-Corn Soufflé

Make as Basic Soufflé, substituting for the scalded milk 1 cup of sieved and strained juice from cream-style canned corn.

Cheese-Spinach Soufflé