Salsa ai quattro formaggi, perfect when you want to treat yourself to a lovely Italian cheese sauce to combine with pasta.

As its name says, this sauce is traditionally prepared with four different kinds of cheese, and for optimal results it’s better to use cheeses that have different taste and texture.

Asiago or Taleggio cheese are good alternative as well.

Not always one has four different cheeses available, so you can also make a pasta only with three or only two since this recipe is also a great idea to use leftovers cheese.

Salsa ai quattro formaggi is also perfect for pizza seasoning.

Serve: 4 | Preparation time: 5 mins | Cooking time: 15 mins

  • 50 g sweet Gorgonzola cheese
  • 50 g Provolone cheese
  • 50 g Taleggio or Fontina cheese
  • 50 g grated Parmigiano cheese
  • Whole Milk: 250 ml
  • Unsalted Butter: 30 g
  • A pinch of nutmeg
  • Salt, optional

Method

Grate the Provolone coarsely, cut the Taleggio (or Fontina) and Gorgonzola into small pieces.

Heat the milk in a saucepan or non-stick pan over a low heat without bringing it to the boil. As soon as it is hot, add the knob of butter and stir until it has completely melted.

Now add the Taleggio cheese (or Fontina) pieces, the grated Provolone, stir, add Gorgonzola cheese, stir again.

Tip: if you like a stronger flavour you can use spicy Gorgonzola.

Add grated Parmigiano and let it cook for the time needed to melt all the cheeses evenly, while continuing to stir. Once the 4-cheese sauce is ready, add salt and pepper if necessary.


Ready to be served as a condiment or for all the preparations you want.

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