Recipe contributor Regina Beidler is an Organic Valley dairy farmer who lives in the hills of central Vermont. She says, "My mother used to make cheese soufflé when I was a child. They’re so easy, yet so light and satisfying. It was one of my favorites. We could only have it on nights when we could be assured my father was home on time, because you know what happens to soufflés that sit too long!"
Heat oven to 375 degrees. Butter a deep, 6-cup round soufflé or baking dish. Bring water to boil in a teapot and keep it warm while you make the soufflé base: Melt butter in a heavy saucepan over low flame. Stir in flour thoroughly. Cook, stirring often, 3-4 minutes. Whisk in milk until mixture is smooth. Cook mixture slowly, whisking often, 2-3 minutes (mixture will have thickened).
Sprinkle in the shredded cheese a little at a time, stirring each time until cheese is melted. Beat in the egg yolks, salt and paprika. Use a rubber spatula to scrape mixture to a large bowl. Let it cool to room temperature, stirring often.
Use electric beaters and a clean bowl to beat egg whites until stiff. Stir a quarter of the egg whites into the cheese mixture. Use a rubber spatula to gently fold in the remaining egg whites (but not too thoroughly; a few white streaks remaining is preferable).
Gently transfer mixture to prepared baking dish. Set the dish in a slightly large baking pan and add hot water to reach an inch up the sides of the inner dish. Bake soufflé until puffed and golden brown, about 35 minutes. Serve at once.