Four-Cheese Sauce

• ¼ pound mozzarella cheese, grated
• ¼ pound blue cheese, grated
• ¼

Combine all the cheeses and the cornstarch in a large bowl. The cornstarch should keep the cheeses from clumping as they melt.

Heat the wine in a double boiler, or in a heatproof bowl set over a pot of simmering water (be sure the bottom of the bowl does not touch the water), and bring to a simmer. Add the cheeses slowly in batches, allowing each batch to melt before adding the next bat