Few things will make my mouth water with anticipation more than the thought of a good cheese souffle. Even after Papa went through his “souffle phase” (cheese souffle every night until it was PERFECT), I still enjoyed it. The “cooking with beer phase” and the “cherry clafouti phase” did not fare so well… Souffles are notoriously fiddly, wanting cold mixing bowls of specific materials, and eggs the right temperature, and very careful mixing of ingredients or they will absolutely refuse to rise.