This soufflé has a gentle sharpness owing to the combination of yogurt and sharp cheddar cheese. I like the way these two flavors combine with the soft onion-like flavor of fresh chives. Use the sharpest cheddar you can find.

SERVES 4 TO 6

INGREDIENTS

• 2 cups plus 2 tablespoons finely shredded sharp cheddar cheese
• 4 eggs, separated
• 1 cup yogurt
• 3 tablespoons high-extraction wheat or einkorn flour or unbleached all-purpose flour
• ½ teaspoon finely ground unrefined sea salt
• ½ teaspoon finely ground white pepper
• 2 heaping tablespoons finely snipped chives

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Butter a 1½-quart soufflé dish and dust it with the 2 tablespoons of shredded cheddar cheese, taking care to coat the bottom and sides of the dish evenly.
3. In a large bowl, beat the egg yolks with the yogurt, flour, salt, pepper, and chives.
4. In a separate bowl, whip the egg whites by hand until they form stiff peaks.
5. Fold one-third of the egg whites into the egg yolk and yogurt mixture to lighten the mixture.
6. Fold in the remaining 2 cups of cheddar cheese, followed by the remaining egg whites.
7. Gently pour the soufflé mixture into the prepared dish.
8. Place the soufflé in the oven and immediately decrease the temperature to 375°F.
9. Bake the soufflé undisturbed for 25 minutes, or until puffed and golden brown on top but slightly wobbly at its center.
10. Serve immediately lest the soufflé fall while you wait to get it to the table.