Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter.

In a small bowl, mix together Parmesan cheese and bread crumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and brie into small chunks. Combine, and set aside.

Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper.

Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated.

In the bowl of a heavy duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.

Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.

MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net"

Per serving: 253 Calories (kcal); 18g Total Fat; (63% calories from fat); 15g Protein; 8g Carbohydrate; 249mg Cholesterol; 614mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates