In as small cup or bowl stir the flour into 3 tablespoons of the milk until smooth.
Pour the remaining milk into a large saucepan.
Whisk flour/milk mixture into milk in sausepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in cheese, 1/4 teaspoon of the salt and the cayenne. Transfer to a large bowl and let cool.
Preheat oven to 350-degrees F.
Put the egg yolks in a bowl, then add the yolk mixture into the cheese mixture, whisking to combie.
In a mixing bowl of an electric mixer, beat all 4 egg whites until foamy. Add remaining salt (1/4 teaspoon). Beat egg whites until stiff.
Stir 1/4 of the egg whites into the cheese mixture.
Fold in the remaining egg whites with a rubber spatula.
Scrape mixture into a 3-quart ungreased souffle dish.
Bake for 30-35 minutes or until puffed and cooked through.