Cheese Ideas for Twice Baked Soufflés

Cheese really is the star of this dish, so it is worth picking one you love. Gruyère is the classic choice, but there are plenty of other cheeses that work beautifully too. Some are more budget-friendly, some are a little unusual and each brings its own cheesy personality to the dish.

Gruyère: The classic choice. It melts beautifully, has a lovely nutty flavor and gives a rich but not overpowering taste. It is a little on the pricy side, which is why it is often saved for special occasions.

Mature Cheddar: A great budget-friendly alternative that still packs plenty of flavor. Go for a sharp, mature cheddar so you get that cheese punch without needing to add extra cheese, which can make your soufflé oily.

Parmesan (or Grana Padano): While you wouldn’t want to use it as the only cheese in your soufflé, as it doesn’t melt as smoothly, adding a small amount to your main cheese adds savoury depth to the dish. This is a great idea if you want a stronger flavor but don’t have the budget for Gruyère.

Emmental: A Swiss cheese that melts well and has a milder flavor than Gruyère. It is easier to find and cheaper, making it a good swap if want something similar but don’t want to spend too much.

Fontina: Buttery, nutty, and super melty This one offers a gorgeous texture and flavor, making it a great option if you want to offer guests something a but different.

Comté: Similar to Gruyère but with a slight sweeter taste. It is often cheaper sold in big wedges from the deli counter of larger grocery stores.

Jarlsberg: Mild, nutty, and creamy. It is less intense that Gruyère but still gives a lovely rounded flavor and it is often more affordable.