Soufflé with 1965 Graviera Cheese

Melt the butter over medium heat.
Add the flour and stir for 1 minute.
Gradually add the warm milk, whisking continuously until the mixture thickens.
Remove from heat.
4. Add the egg yolks, grated Graviera, white pepper and nutmeg. Mix well.

5. Whip the egg whites into stiff peaks.

6. Gently fold the egg whites into the mixture using upward motions, keeping the mixture light and airy.

7. Fill the ramekins up to ¾.

8. Bake for 18–22 minutes. Do not open the oven during baking.

Serve immediately.

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