Stilton Souffle I posted a bit over a year ago. What makes it more savory? Simple addition of 1/4 c thinly sliced green tops of a scallion or baby onion. Same amount of chives would have done the same thing...a slight hint of onion to the souffle taking it up a notch with that little extra layer of flavor.
A secret to good release of your souffle and guarantee it climbs right up the sides without sticking as it rises is the use of a cooking spray with flour already in it. First found the stuff years ago at Smart and Final, now even my local Pavilions (a Safeway store) has their own version. Works magic and you don't have to worry about the butter scorching during baking. You also don't have to worry about it being over floured and getting gummy. It also makes for a very easy clean up.