Any Blue Cheese Soufflé

In spite of the fact that I removed 4 tablespoons of butter from the original recipe, this formula remains a full-fat recipe because of the yolks and the cheese. The yolks are necessary to give the soufflé sufficient solidity. Use any blue cheese of your choice, bearing in mind that the very fat ones do not work as well as the drier ones. Optimum choices are Wisconsin blue and Danish blue.