Thoroughly cream the goat cheese using an electric mixer or food processor. Add the cumin seed and egg yolks and process only enough to blend. 

Preheat an oven to 375 degrees F.

Butter and flour two 6 ounce soufflé molds.

Whip the egg whites until soft peeks are formed. Gently fold the egg whites into the cheese and egg mixture. Fill the soufflé molds to ¾ full and bake for approximately 20 minutes. 

Serve immediately with a mesclun salad.