150g grated PAPATHANASIOU graviera
Half a litre of milk
½ tsp baking soda
Melt the butter in a pot and mix with the flour. Then add the milk gradually, while constantly mixing, following the well-known
recipe for bechamel. Remove the bechamel from the heat and let it cool for a while. Beat the egg yolks and egg whites separately, after having added the baking soda to the latter, until you have a fluffy meringue. Pour the egg yolks into the bechamel and mix until they form a uniform mixture. Season with nutmeg. Then mix in the meringue gradually.
Divide the mixture into individual buttered moulds and fill them halfway.
Bake for 30-40 minutes at 180°C until the soufflés rise.