What is Formaggi sauce?

Formaggi sauce is a cheese -based sauce that is usually served on pasta. As the name suggests, it originates in Italian cuisine, although other cultures also have variants on the sauce. In addition to serving on pasta, this sauce can be used as an ornament on the assortment of other meals. Many companies produce comic versions in glasses or fresh and can also be made at home. It can be made with one or many cheeses, depending on the taste of the chef and what is available. Once the classic form of Quattro Formaggi is made of four cheeses. When a mixture of cheeses is used, it is not unusual to mix hard and soft cheeses for various textures and flavors in the finished sauce.

Because the cheese itself is dense and rich, the sauce tends to fill very much and can be very intense. It is usually served on strong shapes of pasta or very filly filled pasta, such as ravioli and tortellini. Slightly flavored filled pasta simply disappears under the cheese.

Some common choice of formaggi cheese include Romano, Pecorino, Parmesan, Gouda, Gorgonzola, Emmentaler, Cheddar, Ricotta, Gruyere, Mozarella and Provolone. The chefs are by no means limited to this list and should use regional and seasonally available special cheeses for a unique sauce. They may also want to consider how to pair the cheeses in the sauce with pasta, other table dishes and other ingredients. Some of these cheeses have very strong flavors that are best used in cheese mixtures, especially with milder cheeses.

The very basic recipe is made of cheese molten in cream or roux and is poured on pasta, as is the case with the sauce used to produce traditional macarons and cheeses. The cheese can also be more complex sauce such as tomato sauce. Herbs like Basil can also be added, along with some masses. These other ingredients cause the cheese taste somewhat less stunning and canlead to a milder, finer sauce that is suitable for a wider range of food.