Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease, and flour the appropriate molds.
Add milk, butter, flour, and cornflour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano into the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.


Milk ml 400
Butter g 80
Flour g 60
Corn flour g 20
Fresh Pecorino Toscano DOP g 100
Ripened Pecorino Toscano DOP g 40
Eggs 8
Nutmeg, salt, pepper to taste
Butter and flour for the molds to taste