Gorgonzola Dolce originates in the North of Italy in the provinces of Lombardia and Peimonte. It is originally from the mountains and hills but now made in the lowlands along the Po River valley. Yes, Gorgonzola is a real place!
Until early in the last century it was known as “strachinno verde”, a cheese made from the milk of cattle tired after their long spring and autumn treks to and from the Alpine pastures. This moister version is of a more recent history but is today about 80% of the market for all Gorgonzola cheese.
Gorgonzola Dolce has a thin fragile rind, the paste is white to pale yellow with greenish-blue veins, the texture is quite creamy -- moister than Stilton and more buttery than Roquefort. This is all the result of a higher moisture content and larger curd size. It's blue veining is subtle and feathery, with a softer, easier flavor. It is glistening and creamy making it a very easy cheese to love. What else would you expect from a cheese named "Dolce".
It is often believed that blue mold is “injected” into the cheese, but in actuality, it is the introduction of air into the cheese during the aging process that causes the blue veining to develop. Long needles are inserted into the cheeses at a specific point in the aging process, which triggers the growth of blue mold.
This cheese only needs to age for 3 months as opposed to its drier version which ages for 6 months and is much stronger and pungent.