Preheat your oven to 400.

Brush the melted butter (first measure) up the sides of your ramekins or baking dish. Dust the inside of the ramekins with your grated cheese. This will help the soufflé to climb the sides.

Melt your second measure of butter in a medium sized sauce pan. When then butter is totally melted add your flour in and whisk until a smooth paste forms.

Add your milk in in two additions, whisking constantly. Cook until very thick.

Remove from heat and whisk in your cheese and yolks. Season with salt and pepper.

Let this mixture cool completely. You can even do this a day a head of time!

When you are ready to bake, fold your herbs into your base.

In a medium metal mixing bowl, whisk your egg whites until thick stiff peaks form but it does not look dry or broken.

Fold one third of the egg whites into your base. When it is totally combined fold in the remaining. It is ok to leave a few streaks of white.

Fill your prepared ramekins to the top and scape with a butter knife to lay flat.

Put your ramekins into your oven and reduce the heat to 375. Bake until puffed, golden brown with a slight jiggle left in the middle. About 40 minutes for a large soufflé and 15-20 for small ramekins.

Serve immediately!!!

You can also freeze ramekins of soufflé for a quick treat!