Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also sometimes known as Gorgonzola Dolce). It’s renowned for its soft, creamy flavour.
Dolcelatte is a registered trademark of the Galbani cheese company, which created it for the British market in the 1960s. As well as the original, they make an extra-mature version (‘Dolcelatte Piccante’) which is aged for 90 days. Similar cheeses include Gorgonzola Dolce or Nuevo and the more delicately flavoured French St Agur.
Rich and unctuous, Dolcelatte is delicious spread onto warm bread or crumbled into salads. It melts well too, making it an ideal choice for adding to sauces, soufflés and bakes.
Article by Felicity Cloake