Mark Thorson wrote in rec.food.cooking:

> meh wrote:
> >
> > 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?
> >
> > Italian 4-cheese is generally Parmesan, Romano, Asiago, and
> > mozzarella.
>
> Yeah, I was wondering what Roquefort was doing
> in there. I think that would make a terrible
> pizza. Cheddar isn't going to clash nearly so
> badly as a blue cheese.

Actually I've had one like that but it wasn't just cheeses. They added
chopped fresh spinach and wilted that into it. The blue versions work
then if not over used. Brie does too then.

A definately 'odd one' was the one in Shimoda Japan (Black ship
festival, 2002). Good but 'different'. Extremely thin crispy crust,
mozz, a pale yellow that was much like a mild colby (not much flavor
but quite gooey), and a crumbled blue that seemed a cross with feta and
and roquefort? Layered across the top were thin dime cut asian
broccoli stems and a modicum of slivered 'yum cha' leaves (an asian
mild mustard plant). It was served with a dipping bowl of soy and
vinegar and a side serving of fingerling whole fried fish. I saw some
eat the fish separate but more common was to make a sort of pizza
'samwich' of them then dip, eat, dip, eat.

Dessert was a delightful little almost palm sized deepdish 'pizza'
filled with a mix of mashed purple plum and purple yam sprinkled with
sugar and powdered anise star and (I kid you not!) those little candy
sprinkles you put on cupcakes.

Japanese BTW like many asians have a high rate of lactose intolerance
compared to westerners but it seems less prevalent there than other
parts of far east asia. My sense of it was they tolerated it in
general 'up to a point' per meal for most of them and some could live
on all day with no problems.

--