Preheat the oven to Gas Mark 6. Melt butter in a saucepan,add some plain flour,stir with a Wooden Spoon etc. and add a bit of Pasteurized Cow Milk at a time - and keep stirring - add Cheddar Cheese and add more milk if need be. Take off the stove and then depending on how many you are making - add a egg yolk, or Two and then stir into your warm cheesy roux. Allow to cool.

Whisk egg white's too just less than meringue texture. Gently add the whisked egg white's too your cheesy roux with egg yolk, or yolks in. Go around the edges at the bottom - lift turning each time.

Brush melted butter all inside ramekins. Create breadcrumbs with the use of a Tefal Food Processor etc. and then stick breadcrumbs to the buttered ramekins. Then either pipe the raw soufflé into the ramekins with the use of a piping bag, or spoon the mix into the ramekins - add a bit - and then make a ball from grated Cheddar Cheese and then place in the middle,add more of the raw soufflé on top.

Place all the ramekins in the oven on a Baking Tray and add some water to the bottom of the Baking Tray. Bake for 20 minutes, or until risen enough and then allow them to rest - once cold, could store in the Fridge - and then later bake on a Baking Tray with breadcrumbs on the bottom of the Baking Tray and bake upside down for 10,or 20 minutes.

Place on a Dinner Plate, or Dinner Plates and then serve with Lettuce and a hot cheese sauce too go over the top of the hot cheese soufflés. You might want Two, because the cheese soufflés are small. Could use Comte Cheese, or a blue cheese (Stilton etc.).A Blue Cheese for a very different kind of cheesy soufflé.