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Cambozola Crema

MAKES 1 CUP Served warm or at room temperature, this decadent sauce plays nicely with asparagus and eggs but is also great with polenta or steak.


  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1 sprig thyme, leaves minced and stem discarded
  • 1-1/2 cups heavy cream
  • 1-1/2 ounces gluten-free Cambazola cheese, chopped


  1. Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the thyme and cream and reduce by about one-third to the consistency of a thick Alfredo sauce, 8 to 10 minutes. Whisk in the cheese until fully combined and serve.