Preheat the oven to 350°C. Whisk the egg whites until soft, but stable, peaks form. Fold in half of the cheese, plus salt and pepper, to the whipped egg whites.
Line four 12-ounce ramekins with butter. Separate whipped eggs evenly into each ramekin and top with the remaining cheese. Bake for 15-20 minutes or until golden brown. Resist opening the oven door until the soufflé is ready, as it will start to deflate quickly!
For this recipe, Glengarry Fine Cheese’s Lankaaster (a gouda-style cheese) added a slight nutty, buttery flavour to the soufflé. To keep it light and airy, add your favourite grated hard cheese or a crumbled cheese, such as Milkhouse Farm & Dairy’s Feta or Glengarry’s Celtic Blue.