Difference between revisions of "Dolcelatte"
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'''Dolcelatte''' is a blue veined [[Italian cuisine|Italian]] soft [[cheese]]. The cheese is made from cow's [[milk]], and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. | '''Dolcelatte''' is a blue veined [[Italian cuisine|Italian]] soft [[cheese]]. The cheese is made from cow's [[milk]], and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. | ||
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[[Category:Cow's-milk cheeses]] | [[Category:Cow's-milk cheeses]] | ||
[[Category:Blue cheeses]] | [[Category:Blue cheeses]] | ||
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Latest revision as of 15:08, 2 April 2009
Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English.
Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. It is sometimes referred to as Gorgonzola Dolce.
The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only one milking. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese.
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