Double-Baked Three-Cheese Soufflés

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4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup milk

2 1/2 cups heavy cream

4 ounces mild goat cheese, crumbled (about 1 cup)

10 large egg yolks, lightly beaten

2 ounces Roquefort cheese, crumbled (about 1/2 cup)

1 1/2 cups freshly grated Gruyère cheese (4 ounces)

Salt and freshly ground white pepper

8 large egg whites

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