Meaning "sweet" in Italian, Gorgonzola "Dolce" was developed sometime after World War II in response to the demand for a milder blue cheese.
The production process is almost identical to Gorgonzola Naturale, and both styles must be made according to the DOP (name protection) regulations. Cow's milk for production must come from one of the designated provinces in Piedmont or Lombardy, and the cheese must also be made within that area. About 60 dairies, ranging from small family operations to giant industrial concerns, produce Gorgonzola.
Gorgonzola Dolce matures for about two months, whereas Gorgonzola Naturale is aged for at least three months and often longer. For both styles, milk is inoculated with penicillin spores to induce blue veining, but the Dolce requires a less intense penicillin culture.
The interior paste of Gorgonzola Dolce is ivory-white in color with subtle blue-green veins that are widely spaced. Flavors are millky and unctuous, with notes of sour cream and butter and a clean, lactic tang. Flavors are not nearly as assertive as in Gorgonzola Naturale.
(from culturecheesemag.com)
Gorgonzola Dolce pairs well with champagne and full-bodied, sweet reds.
Blue cheeses are my absolute FAVE!!!! Gorgonzola Dolce is so scrumptious, let it get to room temperature and it will soften up enough that you can spread it like a cream cheese on a cracker or baguette. Top with a drizzle of balsamic glaze and BAM you have heaven on a well,...cracker.
Go HERE to get the recipe for the roasted pears above!
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