Dolcelatte translates to ‘sweet milk,’ so it’s no surprise that this decadent, creamy blue cheese tastes like something halfway between breakfast and dessert.
Italy’s famous blue is named for the town of Gorgonzola in Lombardy, where it was first made in the middle ages. The mildness of Dolcelatte’s flavor is due in part to its creaminess; after being pierced to develop blue veining, the cheese melts back into itself, blocking most of the oxygen and developing only pale blue veins. While less pungent than most blues, the paste has a rich, full body with aromas of crushed grapes and fresh bread dough. Excellent melted on polenta, spread on crostini and drizzled with olive oil, or baked into a sweet & savory cheesecake.