tert in seattle wrote:

>> 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.

> don't knock it til you try it!

True, I love a blue cheese in the mix, and many pizzerias do use it: almost
every "pizza ai quattro formaggi" I have seen here had gorgonzola. I never
tried roquofort but why not?