Spoonable Gorgonzola Dolce with sweet cream and a soft blue.
Creamy, spoonable Gorgonzola Dolce DOP from Lombardy, Italy. Sweet, buttery paste with gentle blue veining. Pairs with Lambrusco or honey. Order online.
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A cow's milk Gorgonzola from Lombardy in northern Italy, made in the Dolce style, the sweeter and softer of the two DOP Gorgonzola recipes. This is the most popular style of Gorgonzola in Europe, a spoonable paste with blue veining that's been part of the northern Italian table for centuries.
The paste is super creamy, almost mascarpone-soft, folding rather than slicing under the knife. The Penicillium roqueforti is pierced through the wheel during aging so it can breathe, giving an even spread of blue veining without ever turning sharp. On the palate it opens buttery and milky, with a clear sweet-cream note that's the calling card of a proper Dolce. The blue kicks in through the middle, more mushroomy and earthy than peppery, with just a whisper of tang before the finish pulls back into that long, sweet, creamy close.
This is a blue for people who think they don't like blue, and a blue for people who already do. Spread it on bread, spoon it over warm polenta, or pair it with a strawberry the way they do in Lombardy.
Spoonably soft and creamy, the paste folds and spreads under the knife with almost no resistance, more like thick cultured cream than a sliceable cheese.
Gentle for a blue, leaning sweet and milky up front before the veining kicks in with a soft savory pull, never sharp or aggressive.
A long, satisfying close where the sweet cream lingers alongside a soft blue tang, holding on the palate well after the bite.
Very milky and buttery, the fresh-cream character of the paste is the dominant note, almost mascarpone-like underneath the veining.
Not a nutty cheese, the youth and moisture of the paste keep brown-butter and hazelnut notes out of the picture.
Soft mushroomy notes come through from the blue veining, a gentle forest-floor character that stays clean and never turns barnyardy.
Just a whisper of piquancy from the Penicillium roqueforti, a soft tingle on the back of the palate rather than a peppery bite.
Natural rind
Thin natural rind that's edible but mostly there to hold the soft paste together, contributing a faint earthy note to the spoonable interior.
Gorgonzola Dolce stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sweet, creamy paste wants a lightly sparkling red or a dessert wine, the bubbles and sugar both lift the fat and balance the gentle blue tang.
Soft fruit and floral honey echo the natural sweetness already in the paste, the way Dom suggests dipping a strawberry straight into a wedge of Dolce.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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