Four cheese sauce

    20 min

    This is an indulgently creamy four cheese sauce that's perfect with gnocchi or penne.

    221 people made this

    Serves: 3 

    • 2 (227ml) pots double cream
    • 100g (4 oz) butter
    • 50g (2 oz) grated Parmesan cheese
    • 50g (2 oz) grated mozzarella cheese
    • 50g (2 oz) grated Provolone cheese
    • 50g (2 oz) grated Pecorino cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a medium saucepan combine cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in cheeses. Reduce heat to low, and continue to stir just until all cheese is melted.
    2. Serve immediately, sauce will thicken upon standing.


    If you can't find Provolone, a cheese from southern Italy, use any semi-hard cheese you prefer - Cheddar would do just fine.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (115)


    Used different ingredients. This was an excellent sauce! The 4 cheeses really complement each other nicely. I added some oregano, tarragon, parsley, garlic and black pepper for some extra flavour. It is definitely worth the try to make, and it was easy too!  -  21 Jul 2008


    Very rich, but very, very nice. A true luxury cheese sauce when made with the best available cheeses. This will probably be a major contributor to my inevitable heart attack, and that's a good thing.  -  14 Jan 2013


    I made this dish for a few friends and they all loved it! Also, it was easy to make coming from a beginner cook!  -  21 Jul 2008