Preheat the oven to 375.
Melt 1 tablespoon of the butter and use a brush to evenly spread it on the insides of two 10-ounce ramekins.
Sprinkle one tablespoon each of the finely grated Dubliner® cheese in the ramekins, and tilt it around to let the cheese coat the inside of the ramekins. Tap out any excess.
In a small saucepan over medium-low heat, melt the remaining butter. When completely melted, add the flour and whisk until dissolved.
Slowly pour in the milk while continuing to whisk.
When the milk and flour mixture thickens and coats the back of a spoon (about 4 minutes), remove from heat.
Stir in the crumbled blue cheese, cayenne pepper, and the 2 egg yolks. Set aside.
In a clean bowl, add the remaining egg whites and pinch of salt. Whip on high speed using an electric mixer until stiff, about 3 minutes.
Finally, stir about 1/4 of the egg white mixture into the cheese mixture to lighten in.
Carefully fold in the egg whites in two batches into the cheese mixture.
Divide the mixture between the two ramekins, and bake for 25 minutes and check for browning. The top should be very golden brown.
Remove from the oven, top with chives and extra blue cheese crumbles, and serve immediately.