FOUR CHEESE FETTUCCINE 

1 lb. fettuccine noodles
olive oil
2 1/2 c. half and half
1/2 c. fresh-grated parmesan cheese, plus some for topping
3-4 oz. Gruyere cheese, cut into small chunks
3-4 oz. soft goat's cheese
8 oz. mozzarella cheese, cut into small chunks or shredded
fresh-ground pepper

Prepare fettuccine according to manufacturer's directions. Drain, return to pot, and toss with a little olive oil to keep from sticking together. Cover, and keep warm.

Pour the half and half in a large saucepan and add the parmesan cheese. Heat over medium-low heat until the parmesan is melted. Add the Gruyere cheese, goat's cheese, and mozzarella cheese. Cook over low heat until the cheeses are melted. 

Pour cheese sauce over the drained fettuccine. Stir well to thoroughly combine. Place on individual serving plates, sprinkle with fresh-ground pepper, and top with additional parmesan, if desired. Serve immediately.