What we in this country know simply as "Gorgonzola" is more formally called "Stracchino di Gorgonzola" in Italy.
"Stracchino," which comes from the Italian word "stracca," meaning "tired," refers to the "tired" cows being milked in the course of their long autumn and spring walks to and from seasonal pastures. The herds would stop for a rest in the Lombardy town of Gorgonzola, resulting in Gorgonzola being flush with milk twice a year, the excess was used to make cheese. Today, Italian law and tradition dictates that Gorgonzola can only be made in either Lombardy or Piedmont.
Gorgonzola Dolce is softer and creamier than its older sister, Gorgonzola Piccante. Having been washed repeatedly with a brine during its three months of cave-aging, Gorgonzola Dolce develops an aromatic buttery yellow paste shot with greenish mold. This blue cow's milk cheese is rich and spicy with fresh notes of grass in the swallow.
As dolce is Italian for sweet, this is milder than Gorgonzola Piccante. It is a higher moisture blue with less veining and a sweet delicate flavor which we have paired with our Heritage Shiraz.