Part 4/8:
For the cheese mixture, he combines a variety of cheeses: Parmigiano-Reggiano, Gruyère, cheddar (preferably English cheddar), goat cheese, and Brie. The Brie is prepared by chilling briefly and removing the crust with a vegetable peeler before cubing.
The hot cream is poured over the cheeses to melt them thoroughly, then combined with sautéed shallots and sun-dried tomatoes to add flavor and color. The chef also mentions potential variations like mushrooms, spinach, scallions, or chives—customizing the flavor profile to taste.