Food Network offers a cheese soufflé recipe by Emeril Lagasse. The recipe calls for butter, Parmesan and Swiss cheeses, flour, milk, paprika and nutmeg, as well as white pepper and eggs. It prepares in about 50 minutes, with 30 minutes of baking time.
Preheat the oven to 400 degrees Fahrenheit. Grease a 6-cup soufflé pan or baking dish with 1 1/2 tablespoons of butter. Sprinkle the pan with 2 tablespoons of grated Parmesan cheese, and shake out the excess. Melt 2 1/2 tablespoons of butter in a large saucepan over medium high heat. Stir in 3 tablespoons of flour, and cook for two minutes while continuing to stir.
When the butter and flour become frothy, remove from heat, and mix in 1 cup of hot milk. Bring to a simmer, and stir for about two minutes. Then remove from the heat, and add in 1/4 teaspoon of paprika, a pinch of nutmeg, 1/2 teaspoon of salt and 1/8 teaspoon of white pepper. One by one, whisk in 4 egg yolks. In a separate bowl, whip 5 egg whites to stiff peaks, whisk 1/4 of the whites into the sauce and then gently fold in the remaining 3/4. Alternate the remaining egg whites with 1 cup of coarsely grated Swiss cheese.
Transfer the mixture to the prepared baking dish, and bake at 375 degrees Fahrenheit for about 25 to 30 minutes. The soufflé is ready when it has risen 1 to 2 inches above the rim of the dish and is browned on top. Serve immediately.