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?

Many, for sure. My favorite one is mozzarella, gorgonzola, taleggio and
stracchino. Lots of pizzeria put emmenthal/emmenthaler in their cheese mix
but it's nonsense IMHO: it becomes tough way before the other cheeses, so
all the creamyness of melt cheese goes away.