Gorgonzola [gore-gon-ZOH-lah] Dolce [dole-ché]
is the younger of the two Gorgonzola cheeses, the other being Piccante, named for a small town in Lombardy near Milan, where it said to have been born in the 12th century. While Piccante is a little dry, pungent and has more of that blue sharpness, Dolce is “The Sweet One.” It’s very moist and buttery, great for making dressings, sauces, and melting into risotto. While this younger version is of a more recent history, it now covers about 80% of the market for all Gorgonzola cheeses and has been judged as one of the world’s 62 best cheeses at the World Cheese Awards.

Super Gold Award Winner- 2014 World Cheese Awards

Origin:  Lombardy, Italy
Milk: Pasteurized Cow        Rennet Type:   Animal       Age:  Under 3 months
Look: Thin, fragile rind, white to pale yellow paste with subtle, feathery blue veins
Feel: Moist, smooth, creamy, soft
Smell: Mild blue aroma, milky
Taste: Buttery, creamy, mild, sweet, notes of sour cream and slight lactic tang
Pairs well with: Tuscan Vin Santo, Champagne, sweet wines
Tastes good with:  Berries, pears, peaches , honey, almonds

Recipes: Quick Gorgonzola Dolce Sauce
Penne with Creamy Buffalo Gorgonzola Sauce
               Farfalle with Zucchini and Gorgonzola