Ingredients

Gorgonzola dolce

Name: Gorgonzola dolce (gor-gohn-ZOH-lah DOLE-cheh).

Milk: Cow, pasteurized.

Place of origin: Lombardy, Italy.

Age: Three months.

Texture: Soft.

Rind: Washed (edible).

Rennet: Traditional.

Description: With a rich, creamy, spreadable consistency, Gorgonzola dolce (also called dolcelatte) is a younger, moister version of the more aggressive Gorgonzola naturale (or piccante). Both Gorgonzolas have a tingly, peppery mouthfeel and a slightly salty aftertaste, but in the dolce you can detect notes of the sweet grass the cattle were grazing on just before they were milked.

Serving suggestion: Use to stuff pasta or figs, or just spread over sour black bread and drizzle with chestnut honey. The creamy consistency of Gorgonzola dolce also makes it easy to blend into vinaigrettes or sauces.

Beverage recommendation: Full-bodied Italian red wines, like Amarones or Babarescos, from Lombardy or neighboring northern Italian regions will stand up well to the robustness of Gorgonzola dolce. Additionally, sweeter dessert wines, like Sauternes, have the body to match the unctuous quality of this cheese.

How long will it keep? No more than a week.

—Stephanie V.W. Lucianovic