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.
You can use muenster, blue, gouda, chevre, emmentaler, smoked cheddar....it really all depends on what cheeses you like. And if you want a change from savory you can go slightly sweet - blue cheeses & chevre work really well for that.
I like sharp cheddar or parmesan best for savoury souffles. The former is especially nice in a corn souffle.