Cheese-based sauce, originating from Italian cuisine, is commonly served over pasta and can be used as a garnish. It can be made with one or more cheeses, including Romano, Pecorino, Parmesan, Gouda, Gorgonzola, Emmentaler, Cheddar, Ricotta, Gruyere, Mozarella, and Provolone. The sauce tends to be very filling and can get very intense, but can be made milder with the addition of herbs and meats.
Formaggi sauce is a cheese-based sauce, typically served over pasta. As the name suggests, it has its origins in Italian cuisine, although other cultures have variations on the gravy as well. In addition to being served on pasta, this sauce can be used as a garnish on an assortment of other dishes. Many companies make commercial versions in jars or fresh, and they can also be made at home.
The distinguishing feature of cheese sauce is cheese, as cheese means “cheese” in Italian. It can be made with one or more cheeses, depending on the taste of the cook and what is available. Once the classic form is four cheeses, which is made with four cheeses. When a cheese blend is used, it is not uncommon to mix hard and soft cheeses for a variety of textures and flavors in the finished sauce.
Because the cheese itself is thick and rich, the sauce tends to be very filling and can get very intense. It is generally served on strong pasta shapes or very tasty filled pasta, such as ravioli and tortellini. The lightly flavored filled pasta simply disappears under the cheese.
Some common cheese picks in cheese sauce include Romano, Pecorino, Parmesan, Gouda, Gorgonzola, Emmentaler, Cheddar, Ricotta, Gruyere, Mozarella, and Provolone. Cooks are by no means limited to this list and should take advantage of the regionally and seasonally available specialty cheeses for a unique sauce. They may also want to consider how the cheeses in the sauce pair with the pasta, the other dishes on the table, and any additional ingredients. Some of these cheeses have very strong flavors that are best used in a cheese blend, especially with milder cheeses.
A very simple recipe is made with melted cream cheese or a roux and poured over the pasta, as is the case with the sauce used to make traditional macaroni and cheese. Cheese can also be the basis of a more complex sauce, like a tomato sauce, however. Herbs such as basil can also be added, along with some meats. These other ingredients make the flavor of the cheese a little less overwhelming and can result in a milder, more delicate sauce suitable for a wider range of foods.
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