National Cheese Soufflé Day

National Cheese Soufflé Day celebrates the light, airy French dish made with eggs and cheese. A soufflé’s base is combined with beaten egg whites, which help it puff up as it bakes. The name comes from the French verb souffler, meaning “to blow up” or “puff up”—an apt description of its rise. Mobile-Cuisine notes that an early soufflé recipe appeared in Vincent La Chapelle’s Le Cuisinier Moderne in 1742.

Cheese soufflés are typically savory, though soufflés can also be sweet. Their delicate texture and timing make them an enjoyable culinary challenge: after leaving the oven, they gradually collapse as they cool. National Cheese Soufflé Day is observed annually on May 18, offering a tasty excuse to appreciate this classic dish and the technique behind it.

How to Observe National Cheese Soufflé Day

Celebrate by making or ordering a cheese soufflé. If you prepare one at home, beat the egg whites until stiff peaks form and fold them gently into the base. Serve it soon after it comes out of the oven, while it is still puffed and warm. Invite friends or family to share the meal—or simply enjoy the results of your culinary experiment yourself.

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