I am trying not to allow things to turn into all cheese all the time here, but somethings are just beyond my control.

I had the most amazing (over priced) steak with oooey gooey sauce today. In point of fact, J had the steak with ooey gooey sauce, and I had lamb, but the sauce was so good that I couldn't stop myself from dipping my bread in it when he wasn't looking.

After some culinary investigation, conducted entirely in a foreign language, I think I can say with some authority that Sauce Au St. Marcellin contains:

St. Marcellin cheese
Creme Fraiche
Veal Stock
and Black Pepper.

That's right, cheese AND creme fraiche, served over beef. All the excess you could ever need on a single plate, and oh so good.