Description
Yes, it's true - any kind of cheese can be used. If you want a mild lactic flavour use a Lancashire, or for something more assertive, how about a sharp Gorgonzola? Or, instead of Cheddar and parmesan, try Gruyere and parmesan.
Ingredients
2oz/50g mature Cheddar, grated
1oz/25g parmesan (Parmigiano Reggiano), finely grated
1 pint/570ml milk
1½oz/40g plain flour
1½oz/40g butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper
Method
All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 5 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
