It’s younger and milder, for one thing, says erica. “Higher fat content. Easy to spread. I just used some in a crostini with pears and browned onions. Delicious,” she says. linguafood says that it’s soft and creamy, if a tad pricey.
And despite the reference to “dolce” in its name, the cheese is not actually very sweet in the usual sense of the word. “Not sugary sweet, but it’s distinguishable from the other Gorgonzolas which can be sharper, so it’s more ‘sweet’ as in ‘not sharp’ but there can be a discernible cream-cheesy sweetness,” says ferret.
Discuss: Gorgonzola dolce? What is this??