Friday, 6 March 2009

Salsa ai quattro formaggi (4 cheese sauce)

Quattro formaggi (4 cheese sauce), a real treat for any cheeseheads, is one of our favourite condiments for pasta, gnocchi and steamed vegetables (like broccoli, brussel sprouts, potatoes etc.), also popular as a pizza topping.
Below is an example of our winning combination in our household, however you may experiment with different kind of cheeses that melt well in the heat, for example toma, casera, tilsiter, emmental, edam, gouda, maasdamer etc. Combining some of the mild cheeses and strong, tangy flavoured cheeses is the key for a rich, multi dimentioned flavour. (I particularly reccomend a touch of gorgonzola, even if you don't like the raw, plain blue cheese like myself, belive me, it really takes on a different dimention used this way!)

100g fontina
100g taleggio
100g gruyere
100g gorgonzola
100ml cooking cream (or more, or less, depending on the preference)
dash of white pepper
dash of nutmeg (optional)

cut the cheeses in small cubes
put the cheeses in double boiler and let them melt (if you don't have a double boiler, use a thick saucepan with very low heat, take care to not to burn the bottom, stirring more often.)
when the cheeses soften, add the cream and stir gently to incorporate the ingredients
add some more cream if desired, to the desired consistency
season with pepper and nutmeg
Continue to stir until the mixture becomes smooth.
Serve immediately

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