Sqwertz > wrote:

>On Sat, 28 Jan 2012 18:57:04 -0800, meh wrote:

>> Italian 4-cheese is generally Parmesan, Romano, Asiago, and mozzarella.

>That's way too specific. It's usually made up of any 4 of 6 cheeses
>including what you mention, plus fontina and provolone.
>
>Romano and parmesan are usually not together since "4 cheese blend" is
>totally and Americanism. And americans don't use ewes milk for
>romano. Meaning that romano and parmesan are practially the same
>thing when made in America. So any blending of those 2 in a 4 cheese
>blend you may find is just pure bullshit marketing.

Originally the concept was a "four seasons" pizza (quatro stagione).
I don't know where it got morphed into "four cheeses". Possibly
not in Italy.


Steve