Ok - my first post!
While explaining to a guest that all my four cheese recipes (even "il cucchiaio d'argento) call for Fontina as the only "mandatory" cheese to include in "Maccheroni Ai Quattro Formaggi", I was stumped when he asked me "WHY?"
I like to use something blue (prefer Gorgonzola), something white and soft,(mozzarella, riccotta, cottage cheese) and something harder with a kick (asiago, pecorino, even cheddar!). I've tried without Fontina, and it just doesn't work as well!
Anyone know WHY?