We used a stone bowl to heat the cheese sauce in the fire and served it with fresh tortillas and crudité vegetables to dip. It is just as good without the stone in a cast iron pan or oven safe dish. Goat’s milk has a tart edge to it, but can be substituted with organic cow’s milk if unavailable.
|1 quart||goat’s milk|
|1 cup||all-purpose flour|
|5||grates of fresh nutmeg or ⅛ teaspoon pre-ground|
|6 oz||grated hard cheese (aged gruyere, manchego, or jack)|
|–||salt to taste|
In a heavy bottom saucepan, melt the butter and stir in the flour with a wood spoon until completely incorporated. Continue to cook over medium heat until it slightly toasts the flour, blonde in color.
Whisk in the milk and bring to a boil, whisking constantly until thick and free of lumps without burning the bottom of the pan. Remove the pan from heat and pass through a fine mesh strainer into a stainless bowl removing all lumps.
Stir in the grated cheese until fully incorporated, then the cheese sauce is ready to be served warm.