8oz shredded Bica or Serpa
500ml Hot Milk
Pinch of fresh herbs, such as thyme, rosemary and sage
1.Warm the butter and add the flour. Next add the grated cheese, fresh herbs and hot milk and simmer on low heat for about 10 minutes.
2. Separate the egg-yolks and add to the mixture after it has cooled slightly. Beat the egg whites stiff and fold in gently and slowly.
3. Butter the individual soufflé molds and fill halfway. Cook at 400 in a preheated oven for 18-20 minutes.
4. Serve with a simple salad and fresh crusty bread