Quattro Formaggi – Four-Cheese Sauce with White Wine

Name: Quattro Formaggi – Four-Cheese Sauce with White Wine
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 100 g hard cheese (Parmesan type), coarsely grated; 100 g Gruyère, coarsely grated; 100 g Fontina, coarsely grated; 50 g Roquefort, roughly crumbled; 1 large onion, chopped; 300 ml pouring cream; 250 ml vegetable stock (1 cup); 100 ml dry white wine; 1 tbsp butter; Salt and black pepper, to taste

⏱ 20 min in total🔪 6 min prep🍳 14 min cooking🍽 6 portiesEasy

A four-cheese sauce on a white wine base: the serious version of a classic. Hard cheese, Gruyère, Fontina and Roquefort melt into a cream, and the wine gives it exactly the acidity that cuts the richness and balances the dish. Perfect for gnocchi, filled pasta or a short pasta with character.

Ingredients

Measurements

🍽 6 servings

100 g hard cheese (Parmesan type), coarsely grated
100 g Gruyère, coarsely grated
100 g Fontina, coarsely grated
50 g Roquefort, roughly crumbled
1 large onion, chopped
300 ml pouring cream
250 ml vegetable stock (1 cup)
100 ml dry white wine
1 tbsp butter
Salt and black pepper, to taste

Method

1
In a wide pot or pan, melt the butter and soften the chopped onion over low heat until translucent. Season lightly.
2
Pour in the white wine and let it boil for a few minutes until the alcohol evaporates.
3
Add the vegetable stock and the cream. Bring to a gentle boil.
4
Stir in the four cheeses a little at a time, starting with the hardest and finishing with the Roquefort.
5
Stir constantly with a wooden spoon over the lowest heat until the cheeses have melted and the sauce is completely smooth.