Discover the Creamy Magic of Gorgonzola Dolce: Italy’s Sweet Blue Cheese

KEEPING IT SIMPLE

Not all blue cheese is bold or overpowering. Gorgonzola Dolce is the gentle one. Soft, spreadable, a little sweet and properly creamy.

We’ve worked directly with Palzola, one of the best dairies in Northern Italy, for years to bring you this fresh, DOP-certified Gorgonzola. It's aged in traditional cellars for 60 to 70 days, cut fresh to order and shipped to your door by us. PRONTO.

It works at lunch, dinner or on a cheeseboard. It’s incredibly moreish and won't last long, whether you're serving many or keeping it to yourself.

What Is Gorgonzola Dolce, Exactly?

It’s a blue cheese from Northern Italy. Specifically from the Lombardy and Piedmont regions. Made with cow’s milk and aged just long enough to develop flavour without becoming too punchy.

What makes it different?

- DOP status – so you know it's the real thing

- Aged 60 to 70 days – long enough to develop character, short enough to stay mellow

- Soft and creamy – perfect on bread, or just eaten with a spoon

- Gentle blueing – flavour is subtle, not spicy or harsh

Serve it to someone who “doesn’t like blue cheese” and you might not get a second slice. They’ll eat the whole thing when you’re not looking.

(Gorgonzola Dolce) >>SHOP GORONZOLA DOLCE <<

Dolce vs. Piccante: What’s the Difference?

There are two types of Gorgonzola. Both are great. They just do different things.

Dolce

- Aged less

- Softer and milder

- Spreadable and forgiving

- Ideal for cheeseboards, melting or snacks

Piccante

- Aged longer

- Firmer and sharper

- Stronger flavour

- Great for bold dishes and people who like a punchy cheese

At Mercato Pronto we sell both. The younger, sweeter Gorgonzola Dolce. And its older, sharper and more mature brother, Piccante.

Want to compare?
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(Gorgonzola Piccante) >>SHOP GORONZOLA PICCANTE <<

 

What to Do With It

Need ideas? Here you go:

- In a panino with rocket and prosciutto

- Melted into risotto or pasta

- Spread on toast or crostini with a bit of honey

- Spooned onto pizza just before serving

- On a cheeseboard next to grapes, walnuts or panforte

It also whips beautifully into dressings or dips. And yes, you can eat it straight off the knife. We won’t judge. Promise.

Whether you’re building a cheeseboard or stirring it through risotto, Gorgonzola Dolce earns its place every time. It’s one of those rare cheeses that converts skeptics and spoils loyalists. Gentle, creamy, and best enjoyed before anyone else gets to it.

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