In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese and Asiago. Reduce heat to low, and continue to stir just until all cheese is melted.
Serve immediately, sauce will thicken upon standing.
GORGONZOLA CHEESE SAUCE
3 Tablespoons Butter
4 Tablespoons All-Purpose Flour
4 Cups Half n’ Half
1 Cup Crumbled Gorgonzola Cheese
1/4 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.
GOAT CHEESE SAUCE
2 Tablespoons Olive Oil
1/2 Onion, Diced
1 Pinch Sea Salt
1/4 Cup All-Purpose Flour
2 Cups Half n’Half, Or More To Taste, Divided
1 (4 Ounce) Package Chive And Onion-Flavored Goat Cheese
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ground Black Pepper
Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.
NACHO CHEESE SAUCE
1 1/2 Tablespoons Butter
1 Tablespoon Cornstarch
1/2 Cup Half n’ Half, Or More As Needed
2 Cups Shredded Cheddar Cheese
4 Tablespoons Cream Cheese
1 Teaspoon Taco Seasoning Mix
1/2 Teaspoon Hot Pepper Sauce
Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.
MEXICAN WHITE CHEESE DIP/SAUCE
1 Pound White American Cheese, Cubed
1/2 Cup Half n’ Half, Or As Needed
1 Tablespoon Butter Or Margarine
2 (4 Ounce) Cans Chopped Green Chilies
2 Teaspoons Cumin
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
Cayenne Pepper To Taste
Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk as needed to thin. Heat through and serve immediately.