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Dolcelatte is the brand name of Gorgonzola-type blue cheeses in Italy.

There are several different cheeses sold under this brand name.

One is a mild Gorgonzola called "Galbani Gorgonzola D.O.P Dolcelatte." This cheese is an official Gorgonzola.

It is a semi-soft cheese with blue veins, creamy enough to melt in the mouth.

This gorgonzola is made from pasteurized cows milk curdled with calf's rennet, formed into thin 12 pound (5 1/2 kg) wheels that are aged 40 days.

It is often sold in 3 pound (1 1/3 kg) wedges or 5 oz (150 g) sealed packages.

Galbani Gorgonzola D.O.P Dolcelatte is reputedly a meant to be a milder version of mild Gorgonzola. Some sources claim that it was purposefully designed to be milder specially for the British market, but with British palates used to the king of robust blue cheeses, Stilton, this is unlikely, or someone at Galbani was misinformed.

As of 2010, there are 2 other versions of Dolcelatte blue cheeses.

One, called Dolcelatte® Classico, is a blue cheese made with vegetarian rennet, and therefore can't officially be called Gorgonzola (one of the specifications of Gorgonzola is calf's rennet.)

Galbani Dolcelatte® Piccante is a tangier version of their blue cheese, but it isn't legally classed as a Gongonzola cheese, either. It was introduced around 2010.

Dolcelatte Cheese is made by the Galbani Company, owned by Groupe Lactalis, in the Pavia region of Lombardy. The brand was launched in 1967 [2]. The name Dolcelatte is a registered trademark.


50% fat.
Nutrition Facts
Per 100 g (3 1/2 oz)
27 g
.4 g
18 g
350 mg

Language Notes

"Dolcelatte" means "sweet milk."


[1] Gorgonzola Dolcelatte D.O.P. Valore Energetico. Retrieved December 2010 from http://www.galbani.it/prodotti/galbani/prodotti/Gorgonzola_%20DOP/index.html

[2] Galbani Dolcelatte. Buon 40th Compleanno! Galbani Press Release. Lesley Anderson / Marlena Snowden. April 2007. Retrieved December 2010 from http://www.galbani.co.uk/DinDocuments/0th%20Anniversary%20release%20-%20approved1.pdf

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Oulton, Randal. "Dolcelatte." CooksInfo.com. Published 21 September 2010; revised 15 December 2010. Web. Accessed 05/21/2018. <http://www.cooksinfo.com/dolcelatte>.

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