(Featuring More Big Y Dairy & Frozen Partners)

– Big Y nonstick cooking spray

2 Tbsp. Calabro Cheese Parmesan cheese, finely grated

1⁄4 cup Big Y butter

5 Tbsp. Big Y all-purpose flour

1⁄4 tsp. ground mustard

– pinch cayenne pepper

– pinch ground nutmeg

11⁄4 cups Hood 2% milk

1⁄4 cup dry white wine

11⁄2 cups white cheese (such as Gruy`ere, Swiss or Jarlsberg)

1 tsp. Big Y salt

1⁄4 tsp. white pepper

6 large Big Y eggs, separated

1⁄4 tsp. cream of tartar

Position oven rack in the center and preheat to 375°F.

Generously coat ten ¾-cup soufflé dishes with cooking spray; sprinkle with Parmesan cheese to coat. Tape or tie waxed paper or foil, about 3 inches in height, securely around the rim of the dishes to create a “collar.” The collar should extend 1 inch above the dish; spray waxed paper or foil with cooking spray. Place dishes, 2 inches apart on a rimmed baking sheet. 

In a large, heavy saucepan over medium heat, melt butter. Add flour, mustard, cayenne pepper and nutmeg and cook, whisking constantly, for 1 minute or until mixture begins to bubble but does not brown. Gradually whisk in milk and wine, one at a time. Cook for 2 to 3 minutes, whisking constantly, or until mixture is smooth, thick and beginning to boil. Add white cheese, salt and pepper and stir until cheese is almost melted. Add egg yolks and stir until the mixture is blended and smooth.

In a medium bowl, using an electric mixer on high speed, beat egg whites with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into the egg white mixture until well blended. Add remaining sauce and gently fold in just until blended. Evenly divide mixture into the prepared soufflé dishes and bake for 15 to 20 minutes or until top is golden to deep brown and cracks look fairly dry. Serve immediately.