On Sun, 29 Jan 2012 02:40:46 +0000 (UTC), tert in seattle
> wrote:

>
> for pizza, with red sauce
>
> here's what I just tried and liked -- more mozz than the others
>
> parmigiano reggiano
> sharp white cheddar
> roquefort
> low-moisture mozzarella
>
>
> how many four cheese combinations are there anyway?

Name your cheese. I wouldn't ever put cheddar on my pizza and I'd
need pears if I used roquefort. Besides parmigiano/romano and (just a
very small amount of) mozzarella, I'd use jarlsberg and gouda or
fontina... to be honest, I use pizza and lasagna as a way to clean out
my cheese bin, so there's no set amount or type used (as long as it's
a white hard or semi-hard cheese).

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