5 tbsp butter 4 tbsp flour4 cups whole milk 1 cup heavy cream 1 cup grated Asiago cheese 1/2 cup Parmiggiano or Grana Padano 3 tbsp Gorgonzola (optional) Salt & Pepper 1/2 tea spoon nutmeg 1/2 cup chopped almonds
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Add the cream and cheeses. Season with salt and nutmeg, and set aside until ready to use. In a different pan, toast the almonds with olive oil or butter and add to the sauce.