Spreadable and luxurious, 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. Made from pasteurized cow’s milk in Italy. Ages for 3 months, not as strong and pungent as Gorgonzola, which ages for 6 months. Serve with fresh pears, fig jam, walnuts, and a glass of bubbly.