Cabrales Blue Cheese in Phyllo Cups with Dipping Sauce

1 Tbl. Spoon of good olive oil
1/3 cup of chopped shallots (you may use onions)
1/2 cup creme cheese
2 ounces Cabrales ( or your favorite blue cheese )
Salt and pepper to taste

1/4 cup sweet sherry - (available of course from Thames River Wine & Spirits)
1/4 cup of beef broth
1/4 cup of golden raisins
1/4 cup cornstarch - dissolved in 1 tsp. of cold water
1 pkg. of phyllo cups - pre bake them for 2 minutes at 375 degrees.

Sauté the shallots in the olive oil until silky.
Remove from the heat and add both cheeses and stir until melted.
Add salt and pepper and let cool.

Meanwhile - in a saucepan
Combine the sherry, broth and raisins over medium heat.
Simmer till reduced by half - about 8 minutes.
Stir in the cornstarch and whisk until slightly thickened - 2 minutes.

Fill the cups with the cheese mixture, bake 5 minutes at 375 degrees.
Pour a bit of the sauce on each plate and top with a cheese cup.