Preheat oven to 400 degrees F.

Butter 4 souffle dishes well on the bottom and sides.

Coat the bottom of each dish with Swiss cheese.

Melt the butter in a small sauce pan until hot and bubbly.

Add the flour and stir constantly until thickened. Cook for 2 minutes and remove from heat.

Whisk in the milk and return to med/hi heat, stirring constantly until thickened.

Remove from heat and whisk in the egg yolks, salt and pepper. Cover with plastic while you prepare the whites.

Beat the egg whites until foamy. Add the salt and beat on high until the mixture is smooth and shiny and holds up in stiff peaks when tested with a spoon.

Stir one big spoonful of the egg whites into the sauce mixture.

Stir in the Swiss and Parmesan Cheese, leaving enough to top the souffles with.

Fold the rest of the egg whites into the mixture, gently as not to deflate.

Fill the souffle cups, leaving 1/4 inch room at the top.

Use aluminum foil to make collars for each of the dishes. Make sure the aluminum foil stands at least 2 1/2 inches above the edges.

Top the souffles with the rest of the cheese.

Place dishes on a baking sheet and put them into the center rack of the oven.

Bake for 25 to 30 minutes or until golden brown on the tops. Do not open the oven door to check on them for at least 20 minutes or they will deflate and cook unevenly.

Once the souffles are golden brown on top, remove them from the oven and remove the collars.

Serve immediately.