Dolcelatte

Dolcelatte

Dolcelatte

[cheese-label id=41515]

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow’s milk, and has a sweet taste. Its name translates from Italian to ‘sweet milk’ in English.

Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was originally developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. It is sometimes referred to as Gorgonzola Dolce.

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. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese.

Served with grapes, use in a rich pasta sauce, or pair with Rose or Juicy Red, Port wine, and Venetian Merlot wines.

Substitutes

  • St. Agur – This superb blue cheese is creamy, spicy, and rich.
  • Cambozola – This German cheese combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. It’s one of the mildest blue cheeses.
  • Saga Blue – This well-regarded Danish blue cheese is soft, rich, and creamy. It’s mild enough to be served to unadventurous guests, yet pungent enough to be interesting.
  • Stilton – This is perhaps the most highly regarded of all the blue cheeses. Made in England, it’s firmer and milder than Roquefort or Gorgonzola.
  • Cashel Bleu – This creamy yet crumbly blue cheese from Ireland has a tangy but mellow flavour. It’s cheaper than Stilton but not quite as good.
  • Blue Castello – This is a rich, moist, and creamy blue cheese. It’s fairly mild and a good choice for unadventurous guests.

Permanent link to this article: https://aussietaste.com.au/glossary/cheese-varieties/dolcelatte/

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