I'm not really into cheese sauces (mostly just snack or melt on something - going to put some in my Prosciutto wrapped asparagus on Easter) so I can't be of any assistance. About as exotic I get on cheese sauces is a simple Mornay sauce. I tried the new Fontina yesterday and it was comparable to the other one.jkath said:I'm sure you'll like the new fontina too - fontina is just wonderful!
I'm looking into figuring out a good cheese sauce - one that's quite mild, possibly with a hint of nutmeg & diced portabellos in it. any ideas?