Favorite cheese for souffles?
a surfeit of eggs at my home has me thinking about a soufflé. Though I usually make them with sharp cheddar or Gruyere/Comte, I'd be open to some other ideas. However, it would havevto be a cheese readily available in a standard-issue Midwestern grocery store. I can get a variety of more unusual or less common cheeses, but that would necessitate a longer drive to a mall or shopping center, something I am loathe to do until the post-return holiday rush is over.