First of all we have to create a White Bechamel Sauce by melting the Butter in a Pot on slow heat and by whisking in the flour quickly, without that it all burns!
Keep on whisking while pouring in stage by stage milk into the mix on medium heat, so that no bits are left in the mix. After 2-3 minutes continues whisking a smooth sauce should be formed. Take the pot from the heat and grate in the cheese, season with Salt and Pepper, mix well and let it all cool for 5-10 minutes.
In the meanwhile, beat the egg whites to a stiff white snow.
Once the Cheese Bechamel Sauce is cooled down, mix in the Egg yolks. Important, the Sauce has to be cooled or the Eggs will scramble! Do that all quickly before the white snow gets runny!
Fold the white snow into the Cheese Bechamel mix carefully, so that the fluffiness doesn't collapse. Never mix!!
Butter a few forms and pour the uncooked souffle batter into them. It is easier to use several small forms instead of a big one!
Bake the Souffles for 20 mins at 180 C till the top is of a golden shade. Never try to open the oven or the Souffles will fall together and it was all for the cat. Ovens nowadays should have a transparent glass where you can check the progress of the souffle, so that you can see if they are not burning on top. Once you take them out they will quickly come down, so it's all about timing!