On Sat, 28 Jan 2012 22:40:27 -0500, Ed Pawlowski > 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?
>
>
>You only listed three cheeses. Why not add some real mozzarella?
>
> I'd not use Roquefort, but that is personal preference. I like
>cheddar mixed in my pizza, along with Asiago at times.

I love blue cheese, but not on pizza, cooking just wastes it.
I like to use whole milk mozz and provolone about 50/50... smoked
provolone works well too... a sprinkling of parm goes without saying.
I don't like cheddar, American, or Velveeta on pizza either. Actually
cheddar is my least favorite common cheese, I much prefer Cheese Whiz
to cheddar. My favorite table cheese is Jarlsburg, but it's not good
on pizza. Jarlsburg is excellent for a cheese omelet. To me mac n'
cheese is a waste of good pasta... melted cheddar flavored goop on
pasta is TIAD.