Gorgonzola Dolce D.O.P.
The younger brother of the traditional Gorgonzola, today known as Piccante, Sweet Gorgonzola Dolce was born in the regions of Lombardy and Piemonte, right after World War II. Soon enough, Dolce became the most well known variety of the Gorgonzola cheese. The main difference between the two consists of a difference in whey content, making the Dolce a softer and more delicate version. The blue veining is a naturally occurring mold, indigenous to the region and to the caves of Valsassina where the cheeses are aged.
This Dolce arrives to us in hefty twelve-kilo wheels and is mild, a bit sweet, and so creamy! Toss with some hot pasta with this cheese and finish with some freshly ground pepper, a handful of fresh arugula, and a drizzle of good olive oil. It also pairs well with full bodied, aged, red wines.