7 Reviews of Blue Cheese Souffle

From: Pèllerin

On Aug 29, 2008

Mmmmm...Try this, instead with a good Gorgonzola (e.g. "Oregonzola" by Rogue Valley Creamery) and add some fresh basil. YUM-OH! (Oh, and add some garlic 8-)

From: MEAN CHEF

On Nov 13, 2004

This was an excellent basic cheese souffle. I made 1/2 the recipe and used a 2 cup ramekin. It took about 15 extra minutes to bake. Directions were clear and everything worked well.

From: *Shelly*

On Nov 13, 2004

I'm no souffle expert but this was very good. Light, eggy, salty and cheesy. Yum. Very glad I got to try this. My only complaint is that I had to settle for Mean Chef serving this to me rather than Tyler Florence. LOL Thanks for posting!

From: KITTENCAL

On May 17, 2007

This is definately not your everyday souffle and does take some time to make, I increased the Parmesan cheese slightly and will reduce the dry mustard to 1/4 teaspoon next time I make this, thanks for sharing Kel we enjoyed this!...Kitten

From: JauntyJames

On Nov 14, 2008

Hard to go terribly wrong with a cheese souffle, and this one certainly doesn't. The guests I served this too aren't great fans of strong cheese, but they still gave it great reviews. I think it downplays the blue cheese flavor nicely without making it too mild. It's important to note that oven temperature is a big factor in making souffles; the time in the directions worked fine in the oven I used, but I know it wouldn't have in my oven back home.

From: Vegetarian Pixie

On Feb 3, 2008

I've never made souffle before, so this was a first for me. The taste was good, but after 25 mins in the oven, my souffle was only half cooked on the inside. I think this needs to cook for at least 40 mins in a big souffle dish.

From: ~Nimz~

On Dec 12, 2004

This is the first time I have made any type of Souffle. The directions were very well written for this recipe, however, DH and I really didn't care for this. We had to cook the Souffle about 20 minutes longer what was called for, using the stated size of ramekins. I think the blue cheese I used was way too strong.