- Bring the cream to boil in a pot then bring the temperature down
- Grate the parmesan inside mixing with a spatula
- Add the Gorgonzola then the pecorino and the Scamorza cheese same way as the parmesan
- Finish with salt and pepper
- Keep in the fridge before serving
Tips: If the sauce gets too thick, add a few drops of water to thin it down. Try not to boil the sauce when bringing it back to temperature to keep the favours of the cheeses.
Secret: You can always infuse the rind of the parmesan inside at the end to bring some umami to the sauce.