Soufflé au Roquefort

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Produced only in Roquefort, in the Aveyron, this is one of the oldest (and strongest!) of French cheeses. According to local legend it was discovered by accident, when a young shepherd boy left his lunch of bread and cheese in a cave and forgot it. Returning some weeks later he discovered that the result of his carelessness was a blue-veined dry cheese that people found strangely appetizing... Serve the soufflé with a green salad.


  • 50 g butter
  • 50 g plain flour
  • 250 ml milk
  • 150 g Roquefort, mashed
  • freshly grated nutmeg
  • 4 eggs, separated


    Heat the oven to 190°C/gas 5. Butter a 1.75-litre soufflé dish. Melt the butter in a small saucepan, remove from the heat and add the flour. Mix to a smooth paste. Slowly add a little milk and stir until blended. Repeat until all the milk has been added, then return to the heat, stirring constantly until the sauce thickens. Remove from the heat. Add the Roquefort, nutmeg and egg yolks, and mix. Whisk the egg whites until stiff. Fold in the Roquefort mixture until evenly blended. Pour into the soufflé dish and cook in the centre of the hot oven for 35-40 minutes until risen and golden. Serve at once.