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Festive Recipes: Left-over cheese soufflé

Festive Recipes: Left-over cheese soufflé

Festive Recipes: Left-over cheese soufflé 1280 851 Lindsay Becker

It’s a time to show off your culinary skills with our festive recipes…

Left-over Cheese Soufflé

Make use of the odds and ends that are left over with our tasty recipe.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings


  • 50 g Briddlesford Butter (plus a little extra for greasing)
  • 25 g Calbourne Water Mill Plain Flour
  • 200 ml Briddlesford Whole Milk
  • 150 g Isle of Wight Soft Cheese (cut into chunks)
  • 150 g Isle of Wight Gallybagger Cheese (cut into chunks)
  • 100 ml Birddlesford Double Cream
  • 4 Brownrigg Eggs (separated)
  • 1 Pinch Cayenne pepper


  • Heat the oven to 200°c. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little, then dus with the flour.
  • In the saucepan, stir the flour into the rest of the melted butter, then sizzle for one minute. Gradually pour the milk to make a white sauce.
  • Add two thirds of the cheese allowing to melt.
  • Leave to cool slightly then mix in the remaining cheese, cream and egg yolks.
  • Season with cayenne pepper.
  • In a clean bowl, whisk the egg whites until stiff peaks. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake for 25 minutes until puffed up and golden.
  • Serve with a seasonal salad.

Lindsay Becker

I have grown up by the water and can’t imagine not living near the sea. A bbq on the beach looking out across The Solent is a great way to end a day.

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