Reviewer:

AREICH1

Cooking Level: Expert

Living In: Livermore, California, USA

Reviewed: Mar. 21, 2010

This was ok. The parmesan cheese was too much in the dish. Would cut it back to maybe 1-2tsp as it was pretty much all that could be tasted

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1 user found this review helpful

Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Jan. 27, 2010

My first attempt at making a souffle. This was very good. The nutty flavor of the swiss cheese with the saltiness of the parm cheese worked well together. This came out rather creamy and fluffy. Worth the trouble

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2 users found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

Reviewed: May 15, 2007

FABULOUS! I scaled it up to 5 servings (although w/ other dishes it fed 6 adults & 2 kids...barely. I should have scaled it up to 8 & made the kids individually) but decreased the butter & flour for the roux by half. I used a full tsp of worcestershire & added garlic powder, salt & pepper. I cooked it in a 1 & 1/2 quart souffle for almost 40 minutes. The parmesan cheese on the top got a little brown so I tented it w/ foil. I think next time I may omit it on the top & just sprinkle some chopped chives instead. Thsi really impressed my guests...thank you. ;o)

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7 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Jan. 13, 2007

I made this single-serving recipe because my son was asking for a cheese souffle and no other family members like it. HOWEVER>>>>it was a huge success with everyone and I will make it again definitely! Yummy, easy, great for a different breakfast on the weekend.

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2 users found this review helpful