Melt the butter in a saucepan over low heat. Add the flour, stirring constantly until completely incorporated. Slowly stir in half-and-half, Cook and stir the mixture with a wire whisk until thickened and smooth, about 2 minutes. Stir in cheeses and heat until melted.

Remove from heat and beat in egg yolks one at a time. Season with salt and pepper to taste; the mixture should be slightly overseasoned. Beat the egg whites with cream of tartar in a bowl with an electric mixer until soft peaks form. Do not overbeat. Carefully fold egg whites into cheese mixture. Divide mixture among eight buttered 4x2.5" ramekins, filling them to about 14 inches from the top. Carefully place filled ramekins in a shallow roasting pan. Pour in enough hot water to come ~ of an inch up the sides of the ramekins. Bake in a preheated 350°F oven for 40 to 45 minutes or until the top is set and brown. Remove from oven. Souffles can be prepared up to this point and kept, at room temperature for several hours or covered in plastic wrap and refrigerated overnight or up to two days. To serve: Run a knife around the edges of souffle. Gently unmold souffle into the palm of your hand and place right-side-up on

ovenproof dish~s. Drizzle 1tablespoon <:ream over the top of each souffle. Return souffle to a preheated 400°F oven for 15 to 20 minutes, or until the cream is slightly brown and bubbly. Garnish with Parmesan shavings and fresh chives. Serve immediately, serves 8