With its blend of flavorful cheeses, this sauce tastes amazingly complex and delicious. The secrets to great “Quattro Formaggi” is the blends of cheeses selected. It’s also important to only use ingredients that complement and flavors that don’t distract.
Beyond using 4 different cheeses, there’s little consistency or consensus which are best.
Knowing gorgonzola, fontina and parmigiana were my definite choices, I researched Italian search engines for suggestions. Among the many others used, I like mascarpone best and alternate with brie or Taleggio cheeses.