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Dolcelatte

 

 

DOLCELATTE.

 

Origin:

Italy - Pavia in Lombardy

 

Type:

Pasteurised cows milk; blue-veined; soft; inoculated curd; washed rind.

 

Fat content:

50%

 

History:

Dolcelatte was created by the Galbani Company and the name is a registered trade mark. It was developed in the late 1960's for the British market to provide a milder smelling, milder tasting alternative to the famous 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 one milking instead of the traditional two. It takes about 2 to 3 months to produce and age Dolcelatte. Its fat content at about 50% is much higher than Gorgonzola and it has become very popular with a public who finds Gorgonzola too strong.

 

Characteristics:

Marketed extremely young or under ripe compared to other Gorgonzola type cheeses, Dolcelatte has a slightly sticky rind; creamy, beige interior with greenish blue veins; sweet, soft, mild taste and slightly odiferous.

Related Cheeses

Gorgonzola; Dolceverde.

 

Appropriate Wines

Big Italian reds such as Amarone, Barbaresco. Barolo, Brunello di Montalcino, Chianti Riserva as well as dessert wines such as Marsala

 

Bottom line

Not as strong or pungent as Gorgonzola, but an agreeable substitute.  Awesome when served with Pasta.