Slice thin layers of fresh Pecorino Toscano DOP, separate the yolks from the whites, grease and flour the appropriate molds.
Add milk, butter, flour and corn flour and simmer in order to get a very thick béchamel sauce.
Immediately add the yolks and the grated Pecorino Toscano DOP and cool down the mix.
Delicately stir from the bottom to the top when inserting the Pecorino Toscano to the mix.
Fill the stamps to two-thirds. Steam bake the soufflés for 20 minutes at 180°C and since the soufflés deflate quite fast, serve in a dish with a napkin.