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Galbani Dolcelatte Classico

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1 Review

Brand: Galbani / Type: Cheese

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      23.07.2008 17:39
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      YUM!

      Dolcelatte (translation: "sweet milk") is without a doubt one of my favourite cheeses, I'm a fan of blue veined soft cheeses in general but this one really gets my taste buds watering. The cheese was first made by Galbani for the British market as a milder version of Gorgonzola and they certainly did the trick for me. I love the creamyness that it posseses and find it goes extremely well spread on crackers with a bit of apple! I can't remember when I first had htis delectable cheese but it seems like I've been eating it forever, I was most probably introduced to it by my dad who is an avid cheese fan as well.

      Dolcelatte unfortunately has more fat, even as much as 50% than Gorgonzola and that's probably why it tastes so damn good! I don't really think people should worry too much about silly things like calories and fat content when it comes to cheese, undoubtedly one of life's greatest things!

      The cheese is aged for 2 to 3 months and is produced in a similar manner to it's older Italian cousin Gorgonzola, with the only notable difference being that this cheese is only made from the curd of one milking.

      Because of Dolcelatte's creamy texture, it can be used easily to mould into a blue cheese sauce. Here is a superb recipe I came across a while back (from recipezaar.com)

      25 g butter
      1 small onion, finely chopped
      1 large garlic clove, finely chopped
      200 g smoked streaky bacon, cut widthways into strips
      300 g risotto rice
      750 ml hot chicken stock
      2 tablespoons chopped fresh parsley
      150 g dolcelatte
      salt & freshly ground black pepper

      Directions
      1 Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute.
      2 Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper.
      3 Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper

      A gorgeous risotto! Follow this recipe and hey presto!

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    • Product Details

      Literally translated, dolce-latte means sweet milk and is named after its sweet and delicate flavour.