1.Preheat oven to moderately hot, 200°C (180°C fan-forced). Using 10g of the butter, grease 6×1 cup (250ml) souffle dishes. Coat the dishes with parmesan cheese, place on an oven tray.
2.Melt remaining butter in small saucepan; add flour and cook, stirring, until mixture bubbles and thickens. Gradually add milk, whisk until mixture boils and thickens.
3.Transfer milk mixture to a bowl. Stir in egg yolks, taleggio cheese and herbs. Season to taste with salt and pepper.
4.Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gently fold egg whites into cheese mixture in two batches.
5.Divide mixture among dishes and bake in a moderately hot oven for about 2 minutes or until puffed and browned.
Not suitable to freeze or microwave.Note