Delicious snacking: how to make a cheese soufflé at home

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe to make a cheese soufflé at home.

That delicious yellow rectangle, filled with melted cheese… Crispy jacket, always as hot as molten lava, perfect combination with a fries or just, like that, on its own. Yes, the cheese soufflé is a favorite in every snack display. And what if you could make that divine golden cheese happiness yourself? Mr. Wateetons explains in an online workshop how you can pull off that trick.

Mr. Wateetons has previously delved into the origins of our favorite fatty treat. He shone in the workshop Making your own frikandellen, he gave our taste buds a kick in the pants with the kimchi making workshop, and if you like things like blood sausage, croquettes or spreadable sausage, you should also check out Mr. Wateetons' site.

Landmine snack
The cheese soufflé is an intriguing snack. Dry crispy and crunchy on the outside, glowing hot and liquid on the inside. Ronald Goedemondt already called the cheese soufflé the ‘snack equivalent of a landmine’. He has deep respect, or something that resembles it, for women who casually munch on glowing cheese as if nothing is wrong. Ronald, do you know our Adeline yet? Nothing makes her as happy as a cheese soufflé from time to time.

‘Crazy shit snack’
Snacking next level: just make that ‘crazy shit snack’ yourself, if we may quote Ronald again. Book with Mr. Wateetons, because for eight euros he tells you everything you need to know in an hour and a half. And then you can get started at home, with the tastiest cheese soufflés ever, namely: those from your own little kitchen.