Dolcelatte literally translated name means "sweet milk”. For the first time, it was made by the Galbani Company, which is a part of Groupe Lactalis at present. This cheese is made from cow’s milk developed for the British market as an option to famous Italian blue cheese, Gorgonzola. It is also a blue veined Italian soft cheese sometimes referred to as Gorgonzola Dolce. Its production involves the same process used to make Gorgonzola with a difference that it is made from the curd of only one milking. The maturation involves about two to three months with sweet and a bit milder taste. The fat content in Dolcelatte is higher than Gorgonzola at about 50%. Suitable for vegetarians, it is served with grapes, used in a rich pasta sauce, and paired with Rose or Juicy Red, Port, and Venetian Merlot wines.

• Made from cow's milk
• Country of origin: Italy
• Type: soft, blue-veined
• Fat content: 50%

Other Italian cheeses:

• hard cheeses: Asiago, Bra, Canestrato, Fiore Sardo, Grana, Grana Padano, Parmesan, Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Pressato, Ragusano, Raschera, Ricotta Salata, Romano, Toscanello, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
• semi-hard cheeses: Castelmagno, Fresh Truffles, Provolone, Toma
• semi-soft cheeses: Bel Paese, Bocconcini, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Mozzarella, Pannerone, Quartirolo Lombardo, Scamorza, Sottocenare al Tartufo, Taleggio
• soft cheeses: Caciocavallo, Caciotta, Crescenza, Formaggio di capra, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Mascarpone Torta, Montasio, Mozzarella di Bufala
• fresh soft cheeses: Fresh Mozzarella, Fresh Ricotta, Mascarpone