Hi guys how are you?
So I need some expert help here!
Sometimes I do a blue cheese pasta sauce but it's not quite right.
I usually melt 250g of blue cheese with a tetra pack heavy cream 35% and ad a little milk.
It tastes very good but it's just TOO Heavy
I've tried to add more milk and flour and cook a little bit, but the flour modifies the taste of the cheese a little bit, corn starch also does the same , although the flour seems to taste a little less heavy.
what do you guys suggest? I was thinking of cooking the flour and the milk first , make it very thick and then blend together with the melted blue cheese on the cream.
This is not a cream sauce, it's more like a cheese sauce, I would like to taste like cheese and not milk or cream, but at the same time a little lighter.