- 1 cup heavy cream
- 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
- 1/2 cup shredded Jarlsburg cheese
- 1/4 cup Parmesan cheese
- 1/2 teaspoon paprika
- Salt to taste
- Freshly-ground black pepper to taste
Heat cream in a large saucepot over low heat. Add blue cheese, stir until melted.
Stir in Jarlsburg until melted. Add Parmesan and paprika. Continue cooking, stirring, until sauce is smooth and hot. Season to taste with salt and pepper.
This recipe yields 8 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 5.5 grams
Fat: 16 grams