Using the 2 tsp unsalted butter, butter a 1.6 liter (2 quart) souffle dish and then sprinkle the buttered surface with the 15 grams Parmesan cheese all the way up to the rim. Wipe away any butter on outside of the rim. Place the prepared dish on a baking sheet and set aside.
Turn the oven to 400 degrees F.
In a small sauce pan slowly melt the 55 grams of butter over low heat, but do not brown. Add the flour and stir constantly until the mixture resembles wet sand, but do not brown, lower your heat if needed.
Pour in the milk and whisk together. Continue whisking over low heat until the mixture is very thick and no longer tastes floury.
Remove from heat and whisk in the salt, pepper, nutmeg.
Whisk in egg yolks one at a time. Strain the mixture through a mesh strainer into a large bowl. Set aside.
Whisk the egg whites with an electric mixer until they form soft peaks then add the salt and continue to whisk until stiff peaks are achieved.
Carefully, using a rubber spatula now, fold in 1/4 of the egg whites in to the egg yolk mixture. Add the cheeses and fold in.
Gently fold in the remaining egg whites, do not over mix, a few specks of white is just fine.
Pour into your prepared souffle dish.
Place in the oven. Immediately turn the oven to 375 degrees F. Bake for 30-35 minutes.
Let sit for no more than 5 minutes before serving. If you serve immediately the middle will be a sauce consistency, after 5 minutes the sauce sets and becomes more like a cheese custard. Serving either way is acceptable, its up to your preference.
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