Preheat oven to 350 degrees.
Prepare the ramekins by rubbing the
insides all over with butter.
Divide the Parmigiano among the ramekins,
holding them sideways and spinning them around to get the
cheese to adhere to the sides. This gives the soufflé
something to cling to.
In a medium saucepan over low heat, melt the butter.
When it is completely melted and the
foam subsides, add the flour as you whisk constantly to
form a smooth béchamel sauce.
Cook for about two minutes, whisking
constantly, to remove the raw flour taste.
Slowly add the milk as you continue
to whisk until incorporated and slightly thickened.
Remove the saucepan from the heat.
Whisk a small dollop of the hot
butter-flour mixture into the egg yolks so they don’t cook
when you add them to the saucepan.
Now add the tempered yolks to your
saucepan, whisking to incorporate.
Add the salt, pepper and dry mustard.
Whisk in the blue cheese.
In a large bowl, beat the egg whites with
an electric mixer until they hold soft peaks.
Add 1/3 of the egg whites to the
saucepan and gently fold them into the cheesy mixture
with a spatula.
Add the remaining whites in two more
additions, folding them in gently. It is not
necessary to fully incorporate the egg whites.
Since the goal of folding is to preserve as much of
their volume as possible, it is okay to see small bits
of whites in the mixture.
Divide the soufflé mixture evenly
among the prepared ramekins.
Bake, directly on your oven rack, for 25
minutes. The tops should form golden brown, jagged
plateaus and the centers should jiggle ever so slightly.
For the most beautiful presentation,