ViLco wrote:
> 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?

It's funny how we are conditioned to certain combinations. My wife can't
stand chocolate with mint -- to her mint is for savory dishes because she
grew up with Persian cooking. For me it didn't take much convincing that
things like kashk e badimjan would be far inferior without the mint.