Blue Cheese Soufflé

Preheat the oven to 180°C/350°F. Butter 4 individual ovenproof moulds (5-6 cm high, 12-13 cm diameter) and dust with flour. Melt the butter in a saucepan over a medium-low heat. Add the flour, stirring until you obtain a paste. Pour in the milk, slowly, stirring constantly. Cook for 4-5 min, occasionally stirring to avoid lumps, until it thickens.;Incorporate bits of blue cheese, gradually, using a wooden spoon. Separate the egg whites and yolks carefully, taking care not to let any egg yolk mix with the egg whites. Remove the pan from heat and add the yolks. Add the grated nutmeg, salt, and pepper to taste. Set aside.;Beat the white with an electric mixer, to form soft peaks. Incorporate 1/3 into the cheese-yolk mixture, then fold in the rest, gently blending with a spatula. Pour out into the moulds. Clean any drops on the inner sides. Place the moulds on a tray and put it in the oven. After about 15 min, the soufflés will be golden and ready. To verify, you can insert a tooth-pick into it. If it comes out clean, the soufflé is ready. Serve immediately.