* 2 1/2 tablespoons butter
* 4 ounces goat cheese, such as Ile de France, crumbled
* 1 1/2 tablespoons flour
* 1/2 cup milk, plus 2 tablespoons
* 1 tablespoon fresh chopped rosemary, or 1 teaspoon dried
* 1 tablespoon fresh chopped thyme leaves, or 1 teaspoon dried
* Salt and freshly ground black pepper
* 3 eggs at room temperature
* Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease the bottom and sides of four ¾-cup ramekins or soufflé dishes. Place 1 tablespoon of the goat cheese in the bottom of each ramekin and set aside.
* In a medium saucepan, melt the remaining 1 ½ tablespoons butter over low heat. Stir in the flour and cook about 2 minutes, until the paste begins to turn a pale golden color. Slowly whisk in the milk and let cook until thick, about 4 minutes. Crumble the remaining goat cheese into the milk sauce, whisk, and let cook 1 minute, or until melted and smooth. Add the rosemary, thyme, salt, and pepper, and stir until smooth.
* Separate the eggs, placing all three whites into the bowl of an electric mixer and set aside.
* In a small bowl, whisk 2 of the egg yolks (discard the third yolk). Add the yolks to the milk/cheese sauce and let cool while you whip the whites.
* Whip the egg whites until fluffy and risen, but not dry. Using a spatula, gently fold half the whites into the cooled milk/cheese sauce, and then gently fold in the remaining whites. Divide the soufflé mixture between the four prepared ramekins, filling them up to the top. Place the ramekins on a cookie sheet and bake on the middle shelf of the preheated oven for about 20 to 22 minutes, or until puffed, and a light golden brown. When you wiggle the ramekin, the soufflé should move as whole and not look raw or too wobbly. Serve immediately.
* Serves 4