Soufflés are lightly baked cakes that can be either sweet or savoury, depending on what ingredients are used. The name derives from a French word and means "to blow up" which refers to how the dish should come out of the oven.
Egg whites, which have beaten to what is known as soft peak meringue, and a cream sauce or purée, such as crème pâtissière or something with that flavour, are the base ingredients in soufflés. When a soufflé comes out of the oven, it should be all puffed up, but it will quickly collapse in a matter of minutes after being cooked, so it has to be served and eaten straight away, rather than being saved for later use.
This soufflé is, at least usually, a savoury dish, as it has cheese added to the ingredients (there are some sweet cheese dishes, but soufflé would not normally be ones of them).
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