Cheese Soufflé

Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.

Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.

Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)