I was very skeptical of Emeril's claim that you could let this souffle fall and then re-heat it and get it to return to a puffy state. He was right. I made this dish for Christmas dinner and served it over wilted spinach. It was fabulous, and I did most of the work before my vegetarian guests arrived. As I recall, Emeril stated that any type of cheese or combination of cheeses would work for this recipe.