Gorgonzola Dolce

Not many words needed, its fame precedes it.

Gorgonzola Dolce ‘The Sweet One’ in Italy this is sometimes known as Cremificato or Dolcelatte.

The cheese took its name from a small town in Lombardy near Milan ‘Gorgonzola’ in fact, where it said to have been born in the 12th century.

The production process for Dolce is almost identical to that of Piccante. The main difference between the two is the age. The Dolce matures for about two months, the Piccante at least three months or longer.

Been Gorgonzola Dolce the creamiest of the Blue cheese, you can spread it on bread and top it with preserves, swirl a nub into pumpkin soup or cream sauce, or serve it naked with fresh figs and honeycomb. A shake of black pepper livens it up.

Gorgonzola Dolce pairs well with a Tuscan Vin Santo or a Prosecco.

We take our Gorgonzola Dolce seriously,
Personally selected for you and thanks to our years of experience we can guarantee the perfect ripeness and creaminess on your table any time!

The cheese will be freshly hand cut for you.