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Gorgonzola Dolce DOP
Jon Sullivan

Gorgonzola Dolce DOP

Meaning "sweet" in Italian, Gorgonzola "Dolce" DOP is a soft, blue, buttery cheese made with uncooked cow's whole milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics.  The cheese pairs well with a Tuscan Vin Santo and Champagne.

Gorgonzola Dolce DOP from Arrigoni Battista Spa recently won Super Gold at the 2014 World Cheese Awards and was also judged as one of the world’s 62 best cheeses. 

  • Made from pasteurized cow's milk
  • Country of origin: Italy
  • Region: Provinces of Alessandria, Bergamo, Biella, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milano, Nova
  • Type: soft, artisan, blue-veined
  • Texture: creamy
  • Rind: natural
  • Colour: pale yellow
  • Flavour: buttery, creamy, mild, sweet
  • Aroma: mild, milky
  • Producers: Arrigoni

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