Here is a traditional cheese soufflé—a béchamel sauce enriched with egg yolk and cheese, combined with meringue to make it rise—using the wonderful cheese from the Alsatian town of Munster. Don’t confuse it with the American version of Muenster cheese. Try to find actual Munster or some of the good American versions that have recently become available, such as Oma.
When I was a kid, my mother would make soufflés like this when she had leftover cheese. You could also serve it as a ch