Chavrie Fresh Goat Cheese Souffle

Pre heat oven 400° F. Butter and Flour a 8 oz. soufflé ramekin and refrigerate until ready to use. Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute. Add milk and simmer on low heat for 3-5 minutes stirring frequently. Remove the saucepan from the heat and stir in the Chavrie®, Parmesan cheese and dry mustard. Season to taste with salt and white pepper. Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm. Whip the egg whites in a mixer to a soft peak. Gently fold ½ the whipped egg whites into the Chavrie® mixture mixing well then repeat with the remaining half of the whipped egg whites. Transfer into the butter floured ramekin and bake in the preheated oven for 15 – 20 minutes until the soufflé rises and is golden brown. Serve immediately.