And is that you can apply with others cheese to make 4 cheese filling, but isn't all. For me have 3 ways of make dough with 4 cheese. And one is the 4 cheeses with milk cream, the other is with withe sauce you prepare the white sauce and when cookeed you turn out the fire and apply the cheeses to the cream still hot to smlet, and when you make pizza is another way, you put the olive oil pre-bake it, put tomato sauce in the pizza, and apply firs the mussarela, and the other 3 cheeses, and the oregano, and olives, for four cheese black olives give more class, one friend said that they are dark because are prepared with the rest of wine, is somehting that isn't wine but appear when you do red wine. And to give that extra flavour and cut a little of that feeling of pure fat, cheese is very fat I use onions cut in rings.
In the base of the 4 cheese, I like this 3 for the milk cream and the 4 is if if, and is parmesan, provolone, roquefort, and the forth is because people like to say that have the forth, with so flavoured cheeses you can use one that is almost without taste. Can be used to fill bread dough, with the care that the filling is al ittle liquid so yuo have to make the chimney. If you don't do that the liquid will expand in the oven and blow the bread and the filling will be spread out, with a chimney the liquid will have a breather, even cisternas have a breather, gases expand. With white sauce is like to be the sauce of macarroni, noddles, pasta, also for meats. In the pizza is the cheeses mussarela, parmesian, provolone and roquefort.
Also I think that roquefort can be replacede for gorgonzola.
Rute Bezerra de Menezes Gondim
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