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Serves 6

1/4 cup breadcrumbs
unsalted butter
6 5 oz. ramekins
1/3 cup whole milk
1 tablespoon unsalted butter
1 tablespoon all purpose flour
3/4 cup grate Wabash Erie Canal Cheese - divided in three
1 large egg yolk
4 large egg whites
1 teaspoon fresh lemon juice
pinch of kosher salt

Butter the ramekins. Coat the sides and bottoms with the breadcrumbs. Place the dishes in a large roasting pan. 

In a large saucepan, bring the milk to a boil and remove from the heat. In another pan melt the butter. Add the flour and stir until golden pale, about 5 minutes. Gradually whisk in the hot milk and whisk constantly, bringing back to a boil. Remove from the heat and stir in ¼ of the cheese and the yolk. Let stand. 

Beat the egg whites, lemon juice and salt with electric mixer until stiff. Gently fold in thirds of the whites into the cheese mixture.

Pour half of the cheese mixture into the ramekins. Sprinkle each ramekin with one part of the divided grated cheese and top with remaining cheese mixture. Pour enough hot water into the roasting pan to come half way up the sides of the ramekins.

Bake until puffed and golden brown, about 15 minutes. Remove dishes from the water. Cool for ten minutes and run a paring knife around the sides of the ramekins. Gently turn the soufflés out onto a baking sheet. (Can be prepared the day before. Cool to room temperature, cover and refrigerate).

To reheat; sprinkle the remaining cheese on tops and bake until heated through, about 8 minutes at 350.