Soufflés make a perfectly luxurious meal paired with a tangy salad and glass of white wine. Despite all the anxiety about making Soufflés, very little can go wrong. The worst thing you can do is overcook it which will cause it to fall as soon as it comes out of the oven and will make it dry, or overbeat the egg whites, which will result in a Soufflé that wont rise as dramatically but will still rise and taste great. The one thing you MUST do, is use good cheese. This is a great recipe; it’s simple, to-the-point and really flavorful. It may seem long and quite detailed – but that's nice, because it answers questions before they come up. The recipe was adapted from James Peterson's Glorious French Food.