Beaten egg yolks lightened with beaten egg whites form the airy texture of a baked soufflé. Always serve a baked soufflé right from the oven because its regal airiness only last a few moments. The hot air trapped inside the soufflé begins to escape and the soufflé begins to deflate as soon as it's removed from the oven.
Gouda cheese can be used in place of the sharp Cheddar in this soufflé.
Serve this soufflé with a spinach salad tossed with poppy seed dressing and fresh strawberries and slices of French bread.