How to Make Cheese Soufflé

This version of the classic French dish calls for two kinds of cheeses: Parmigiano-Reggiano and Gruyère.
One dish served fresh every day.
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Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining Parmigiano.

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