The Luigi Guffanti Gorgonzola DOP Dolce is the younger variant of the Piccante version. The Dolce or Sweet Gorgonzola was born after World War II and has surpassed the popularity of its predecessor. The main difference is in the whey content. The Gorgonzola DOP Dolce is softer and more delicate. It cannot be ripened for a longer time.

This cheese is made from full fat and pasteurized cow’s milk which is ripened for 60 days minimum.

Aspect and Texture: A soft and yellow paste with bluish-green marbling. The rind is slightly red and is usually protected by tin foil.

Taste: It has a soft taste, less strong than the Gorgonzola Piccante variant.

Serving Suggestion: This cheese can match with full-bodied red wines, sweet, liqueur wines and rum. Eat it with hot Italian fruit chutney or red onion preserve. Goes well with celery stalks, black rye bread and polenta.

In recent times, Carlo and Fiori Guffanti continue to manage the business making sure to make their cheese in the best possible quality.