Meaning “sweet” in Italian, Gorgonzola “Dolce” DOP is a soft, blue, buttery cheese made with uncooked whole cow’s milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been created in the 12th century. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible.
Flavours are not very assertive but is sweet and mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics. Gorgonzola Dolce is made specificially to be soft and creamy. it is made in almost the same way as Gorgonzola Piccante, but with a few changes and a shorter maturation. It is delicious spooned onto crusty bread, stirred into risotto or polenta. A wonderfully indulgent cheese. The perfect party food, it can be added to any Italian platter for a delicious celebration of flavours.