Twice-Baked Comté Soufflé recipe, from La Villa de Mazamet

Ingredients

• 220 grams of 18 month aged Comté (or a good quality strong Cheddar) - grated
• 2 teaspoons of Dijon mustard
• 600 ml of full fat milk
• 1/2 an onion - roughly chopped
• Pinch of grated nutmeg
• 2 bay leaves
• Salt & Pepper
• 2 tablespoons of chives, chopped
• 80 grams of unsalted butter (plus a little extra for greasing)
• 80 grams of plain flour
• 6 large free-range eggs, separated
• 75 grams of grated Gruyere cheese
• 500 ml of single cream