Cheese Soufflé

• 6 eggs
• 100g comté
• 50g pecorino romano

Butter a high-sided vessel – the raw soufflé mix should not come more than two-thirds of the way up the sides. Preheat oven to 200°C. Separate the eggs. If you fuck up do not chance it by including broken yolk in the albumen, it’ll prevent it stiffening. Grate the cheese finely. Mix al