Preheat the oven to 200°C. Grease a 1 1/2 pint ceramic souffle dish with half of the butter and set to one side. Warm the milk in a saucepan until simmering point then remove from the heat and set to one side.
Melt the remaining butter in a separate saucepan over a moderate heat. Whisk the flour in to create a roux and cook for 1-2 minutes, whisking occasionally. Whisk in the warmed milk in a slow, steady stream to create a thickened sauce.
Simmer over a low heat for 6-8 minutes, then whisk in the three cheeses. Beat in the egg yolks and remove from the heat. Season to taste. Whisk the egg whites with a pinch of salt in a clean mixing bowl to soft peaks.
Whisk a third of the whites into the cheese sauce, then fold in the remaining whites carefully, taking care not too knock too much air out of them. Spoon into the souffle dish, then run the tip of your thumb around the rim to allow the top of the souffle to rise without sticking to the edge of the souffle dish.
Sprinkle the basil on top and bake for anywhere between 20-30 minutes until it is golden and risen. Remove and garnish with the chive stalks. Serve immediately.
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