Cheese 100 g, cream 1-1.5 cups, greens

Grate the cheese (maybe not the first freshness) into a small saucepan, pour over the cream so that the cheese is covered with them, but it does not completely drown and heat over low heat, without bringing to a boil, so that the cheese melts to a homogeneous, not very thick, but also not a liquid mass. Serve immediately on the table. The sauce will be tastier if you add a little dill, you can parsley. In addition, you can add whatever you like to it. For example, mushrooms, finely chopped and pre-boiled, grated nuts, or finely chopped ham, sausage, if you decide to cook it for pasta, and even garlic.