Puer's Alfredo

Mix the milk and sour cream in a sauce pan, then add cheese, oregano, parsley, and olive oil. Heat this mixture slowly, so that the milk begins to steam but does not boil. The cheese should begin to melt and form a big glob at the bottom. Not to worry, just add a few drops of lemon juice and stir, and the cheese will begin to dissolve into the sauce. Let this continue for a few minutes (I did 15 minutes) to ensure everything is thoroughly mixed together and melted. It will still be very thin, until you've let the mixture cool. After cooling the sauce should thicken appropriately.
Adjust salt to taste. You may find you need more or less.
My super special secret ingredient here is lemon juice. It is vital to ensure that the cheese mixes properly.