Asiago Cheese Sauce

A spin on traditional Alfredo, this rich cream sauce made with Grande Asiago is the perfect addition to your pasta or ideal for differentiating your white pie.

Asiago Cheese Sauce

31/2 cups Butter, unsalted

71/2 cups Heavy cream

10 cups Grande Asiago, shredded

1/2 tsp. Salt

1/2 tsp. Pepper


Asiago Cheese Sauce
Yield: 1 gallon (16 cups)
  1. Melt butter in saucepan or stockpot over medium heat.
  2. Add heavy cream, stirring constantly.
  3. Slowly stir in Grande Asiago.
  4. Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste.
  5. Cool before use, allowing sauce to thicken.
  6. Keep refrigerated or freeze. To reheat, warm sauce in a saucepan over low heat, stirring constantly to avoid separation.


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