Dolcelatte
Dolcelatte is a type of blue cheese that originated in Italy. It is a soft and creamy cheese with a sweet taste, hence the name 'Dolcelatte', which translates to 'sweet milk' in Italian.
History[edit | edit source]
Dolcelatte was created in the 1960s by the Galbani company, one of the largest dairy product companies in Italy. It was developed as a milder alternative to the traditional Italian blue cheese, Gorgonzola, to cater to the international market.
Production[edit | edit source]
Dolcelatte is made from cow's milk, and the production process is similar to that of Gorgonzola. The milk is first pasteurized and then curdled with the addition of rennet. The curd is then cut and placed in molds, where it is left to drain. The cheese is then pierced with needles to allow air to enter and promote the growth of the Penicillium roqueforti mold, which gives the cheese its characteristic blue veins. The cheese is then aged for about two months.
Characteristics[edit | edit source]
Dolcelatte has a soft and creamy texture, with a sweet and mild flavor. It has a pale yellow color, with distinctive blue veins running through it. The cheese has a high fat content, typically around 50%.
Uses[edit | edit source]
Dolcelatte is often used in cooking, as it melts well and adds a rich, creamy flavor to dishes. It is also commonly used in salads and pasta dishes, and can be spread on bread or crackers. It pairs well with sweet wines, such as Moscato or Sauternes.
See also[edit | edit source]
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