Stilton souffle

1) Butter a 1.1 litre soufflé dish.
2) Melt butter in a saucepan over a low heat.
3) Stir in the flour and cook for 1 minute.
4) Add milk gradually, stirring constantly, and bring to the boil.
5) Remove from the heat and season to taste.
6) Beat in the egg yolks and Stilton.
7) Cool completely.
8) Preheat the oven to at 180°C, Gas 4,
9) Beat the egg whites until stiff but not dry.
10) Work a spoonful of whites into the sauce and then fold in the rest.
11) Put into dish on a baking sheet and sprinkle with parmesan.
12) Bake for 35 minutes or until risen and golden.