Blue Cheese "Gorgonzola" Soufflé

8 Reviews
100% would make this recipe again

A light and airy baked dish of eggs and blue cheese.

Yes, I know, soufflés are worrisome because they are hardly ever a success; but this one works every time.

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Preparation : 20 min Cooking : 15 min
470 calories/serving


2 eggs size large
1 1/2 tbsp butter, unsalted 20 g
2 1/2 tbsp white flour (all purpose) 20 g
3/4 cup milk, partly skimmed, 2% 200 mL
100 g Gorgonzola cheese, creamy type, or any other creamy blue cheese
3/4 cup Parmesan cheese, grated 40 g
1 pinch nutmeg
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

These soufflés are cooked and served in individual porcelain moulds. Choose round ones with 5-6 cm high vertical sides, and an internal diameter of 12-13 cm, which will contain about 500 ml or 2 cups when 3/4 full. The high vertical sides will contain the soufflé's up and down movements, while cooking and cooling, and avoid spilling.

The secrets for success are: 1) use eggs at room temperature, 2) avoid any trace of egg yolk in the egg whites, while separating them, and 3) refrain from opening the oven door too early.

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 160°C/325°F. Butter the moulds.
  2. Melt the butter in a saucepan using low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, very slowly, stirring constantly. Cook for 4-5 min, with occasional stirring to avoid lumps.
  3. Incorporate bits of blue cheese and the grated parmesan, gradually, using a wooden spoon. Add the grated nutmeg, salt (pay attention: blue cheese is rather salty!), and pepper to taste.
  4. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolk(s). Set aside.
  5. In a separate bowl, using an electric mixer, beat the white(s) to form soft peaks. Incorporate into the cheese-yolk mixture, blending gently, using a spatula.
  6. Pour out into the buttered mould(s). Clean any drops on the inner sides: the soufflé will rise evenly if it has no obstacles on the inside of the dish.
  7. Put the mould(s) in the oven. After about 15 min, the soufflé(s) will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready.


Serve without delay. Enjoy the view for a couple of minutes before eating: it is still too hot and a bit too runny to eat it right away.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




33 g

50 %

Saturated 19.1 g
+ Trans 0.4 g

98 %


270 mg


1120 mg

47 %


15 g

5 %


0 g

1 %


6 g

Net Carbs

15 g


29 g

Vitamin A

30 %

Vitamin C

0 %


59 %


10 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Good source of  :
Magnesium, Potassium
Source of  :
Iron, Vitamin B1, Vitamin B6, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives ½
Meat and Alternatives 3
Fats 5

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8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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