The 4 cheese sauce is quite creamy and is often used to flavor pasta. As the name implies it is made with four different cheeses, easy to obtain. Its preparation mode will not take you more than 15 minutes.
- 75c.c. of liquid cream
- 20g of fontina cheese
- 15g blue cheese / roquefort
- 20g Parmesan cheese
- 20g of gruyere cheese
- 50c.c. Bechamel sauce
- Ground black pepper
Step by step development
- In a nonstick skillet place the cream together with the béchamel sauce and heat over medium heat.
- Cut all the cheeses into small cubes and when the previous preparation begins to boil, add the cheeses and continue cooking by lowering the heat and stirring constantly with a wooden spoon or wire whisk until it is have completely dissolved.
- Remove from heat and season to taste with pepper, salt and nutmeg.
- Serve over pasta.
Characteristics of cheeses
- Parmesan cheese: is a hard cheese of Italian origin, also known as Reggiano or Parmigiano. It is made with cow’s milk and is one of the oldest. It is usually consistent and granular, spicy and intense aroma.
- Gruyere cheese: it is consistent, yellowish-white and with holes of 10 to 25mm in diameter, distributed evenly. Its bark is elastic and its flavor is soft, sweet and pleasant.
- Blue cheese or Roquefort: it has a smooth and firm texture, a milky aroma and a strong and intense flavor that for some people can be unpleasant and for others delicious. Recently we have taught to prepare a moquerella pizza with Roquefort cheese that you may want to prepare. Check out the recipe.
- Fontina cheese: is a fatty cheese of Italian origin , made with whole cow’s milk. Its consistency is tender, soft and velvety. Its flavor is sweet, similar to the nut. You may occasionally have some small eyes.
If you want to know some recipes to use 4 cheese sauce , check out our Pasta category where you will find the most exquisite, easy and quick to prepare, and sign up for [19459017 ] recipe for potatoes stuffed with minced meat covered with béchamel sauce that can be substituted for the one we teach you now.
Image: The kitchen of the Silbi