Dolcelatte Cheese is a wheel-shaped, creamery, blue cheese made from cow’s milk. The cheese has a sweet taste as the name already suggests. Dolcelatte, literally ‘sweet milk’, is a blue-veined Italian soft cheese. This cheese is made from cow’s milk developed for the British market as an option to famous Italian blue cheese, Gorgonzola. It is also, however, a blue-veined Italian soft cheese sometimes referred to as Gorgonzola Dolce.
Production of Dolcelatte
Its production involves the same process used to make Gorgonzola with a difference that it is made from the curd of only one milking. After that, the maturation involves about two to three months with a sweet and a bit milder taste. The fat content in Dolcelatte is, therefore, higher than Gorgonzola at about 50%.
The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only one milking, which makes it harder. It takes about two to three months to produce and age this cheese. Most importantly, the fat content of Dolcelatte is higher than Gorgonzola at about 50%. In addition, it is comparable in taste and texture to dolceverde and torte gaudenzio cheese.
Its distinctive flavour and creamy softness make it the perfect addition to any cheeseboard or recipe. For a real taste of Italy, spread the cheese over crusty bread, sprinkle over salads, use as a sauce for pasta, or simply nibble straight from the pack. To best appreciate its subtle flavour, take it out of the fridge 20 minutes before serving.
History of Dolcelatte
Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. It was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. Above all, It originates from the region of Lombardy in Northern Italy, where Galbani has been making authentic Italian cheeses since 1882.