This is pretty much the classic cheese souffle but can become the amazing vegemite souffle very easily.

Ingredients:
Butter
3 tablespoons freshly grated parmesan cheese
2 tablespoons plain flour (or rice flour)
1 cup of warm milk
4 tablespoons freshly grated gruyere cheese
(other cheeses may be used, either singley or in combination. Chedder, more parmesan, jarlesberg are all suitable.)
(1-2 teaspoons vegemite)
4 egg yolks
salt
freshly ground black pepper
5 egg whites

Preheat oven to 200c
Butter 8 125ml souffle dishes (or a 1 litre souffle dish) then coat with grated parmesan cheese.
More parmesan will be required for the 8 dishes.
Melt 30g butter in a heavy based saucepan. Stir in flour. Cook gently for 2 minutes.
Gradually add the warm milk, stirring constantly. Bring to the boil and simmer for 5 minutes.
(If making the amazing vegemite souffle stir in 1-2 teaspoons vegemite.)
Stir in cheese, take off the heat and stir in the egg yolks. Transfer to a large mixing bowl. Whip egg whites until firm. Add a little to the cheese mix, fold in well.
Fold rest of mix into the cheese mix. Fold and lift the mix. It should keep a frothy consistency.
Spoon mix into prepared dish(es)
Cook at 200c for 25 minutes. (20 minutes for the smaller souffle dishes.)
Serve immediately.