Rating: 3/5
Comment: Gorgonzola is meant to be used for this but you can also use a strong mature cheddar. The shop was out of gorgonzola, but I think it would have worked better with the pear. The pear's cooked in port before adding to the souffle - don't think it was worth it. This the first cheese souffle I've ever tried - and it worked despite me forgetting to use the egg yolk - and still tasted nice! Lorraine does explain things very clearly which helps. I think I'll try a more cheese only souffle next time.
Use it again: Probably, but not for a while. I will try with gorganzola, but I won't be rushing to try.
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