Cheese Soufflé

1. Preheat the oven and the baking tray to 350F / 180C.
2. Heat the milk previously seasoned with salt and pepper.
3. In a saucepan, melt the butter, add the flour and nutmeg.
4. Remove from the heat and stir well to obtain a lump-free mixture.
5. Add the hot milk, cook for 1 minute, stirring vigorously to obtain a slightly thick mixture.
6. Remove from the heat and add the egg yolks two at a time. Mix well.
7. Add the grated cheese.
8. Beat the egg whites with the lemon juice until stiff.
9. Gently incorporate them into the cheese preparation.

For a single mold

1. Butter and flour a soufflé mold, taking care not to touch the inside of the mold after this process.
2. Pour the preparation into it, put the mold on the hot baking sheet and bake at 350F / 180C for 40 minutes.
3. Serve immediately.

For 6 individual molds

1. Butter and flour the molds.
2. Pour the mixture up to ¾ of the height into each mold, taking care not to touch the inside of the molds after this process.
3. Put the molds on the hot baking sheet and bake for 30 minutes.
4. Serve immediately.