Cabrales Cheese Sauce Recipe

adapted from Saveur Magazine

Ingredients: 

200g Cabrales cheese 

230ml brandy 

300ml heavy cream 

Achill sea salt 

Freshly ground white pepper 

1 tbsp. finely ground cornmeal or fine breadcrumb

240ml Cockagee Cider

Coarsely chopped parsley, for garnish 

Method: 

To a medium skillet set over medium-high heat, add the Cabrales, and cook, stirring occasionally, until melted, 5–6 minutes. Add the brandy and cook until the alcohol cooks off completely, about 10 minutes. Stir in the heavy cream, season to taste with salt and white pepper, and lower the heat to maintain simmer. In a small bowl, stir together the cornmeal and cider, then add the mixture to the skillet and cook, stirring frequently, until the liquid thickens to coat the back of a spoon, about 10 minutes. Set a fine-mesh strainer over a bowl and strain the sauce, discarding any solids. Cover and set by the stove to keep warm until meat or vegetables are ready for serving. 

Spoon the Cabrales sauce around the meat/vegetables, garnish with parsley, and serve warm.