Types of Gargonzola cheese- substitute needed

[Florida Hound]

Years ago, I chanced upon a recipe somewhere in Chowhound that called for Gargonzola Dolce cheese. I could not find it locally, so on my next trip to the big city, I went to a European gourmet deli and they carried it. Now, more recently, I went back to said deli, and they don't carry it any more and it still isn't available in my small burg. (I don't make this recipe very often. ) I am throwing out a question to my Chowhound experts on the subtle taste differences among the gargonzolas. If I can't find "Gargonzola Dolce" unless I drive to the big city, 80 miles away, will just any gargonzola cheese really do OK in a pinch? If it was a "dolce," should I doctor the recipe to cheat the final product to a fauz-dolce? Much as I love puns, I gotta tell you I am feeling very blue over this whole dilemma. Thanks, from Florida Hound

[piano boy]

I really enjoy borgonzola. It's sweeter and a little bit milder than a normal gorgonzola. Since the latter is name protected like champagne, the former is the sparkling wine version. Might be more readily available where you are.

[Florida Hound]

Thank you all for suggestions and support!
Update: On my way to shopping for and trying out a creamy Danish blue, I was able to get to a little Italian deli in my area. Deli has very limited hours and it is not usually even on my radar. Today, I asked if they could order Gorgonzola Dolce, and the friendly proprieter was very blunt- he didn't carry it and wouldn't order it because nobody ever heard of it and his supply would go bad. But he loves his cheeses, and was curious about how I had heard of it. I ended up walking out of there with a 1/2 pound of Cambozola cheese, which is, in essence, a Gorgonzola-Camembert combination. He gave me a sample at the deli counter, and even without my cranberry sauce et al, it was delicious (mild!)! So that is where my adventure is taking me at this point, and I will try the other suggestions you posted in the near future.
The gentleman was very enthusiastic about cheese, and suggested I try an open face sandwich under the broiler, of a sliced tomato- cambozola combination. He also said he sometimes has another cheese, still, which combines the gorgonzola and camembert with a third cheese (I can't recall the name).
Thanks for the spelling lesson and all your help, guys!
Florida Hound

[escondido123]

I had a sample of that Cambozola at Costco last week. It certainly was good, almost a triple cream to me. Glad you found something you like without have to search. Best

[monopod]

Good solution. You should also check out the Danish cheese, Saga, which is a blue brie. Similar idea - a soft, triple-cream with some blue-cheese flavor to it. Saga is available practically everywhere where I live (including basic supermarkets, in their little "fancy cheese" bin).

[goodhealthgourmet]

+1 for the Saga recommendation. i have to wonder if that's the other cheese the guy at the shop was talking about since it's the other common triple-cream blue-brie.

[magiesmom]

making friends with a cheesmonger is a good idea, always.

[PBSF]

For a grilled cheese sandwich, use whatever you can find. It might taste a little different and who knows, you might like it better. Just give a different name to the sandwich. Don't drive 80 miles or order from Amazon. Only if you are entertaining Marcella Hazan.

[magiesmom]

You can mail order it from Amazon or gourmet-food.com.
There really is no substitute.

[escondido123]

I agree that there is no substitute if you want the exact same dish you had before, though with real cheese it will never be exactly the same. That said, I think one of the wonderful things about cooking is figuring out how to adapt to what's available, what's local, and what's no so darned expensive. I think it's fun to adapt. (I had a friend who made the same salad dressing for years. Then she lost the recipe and was dumbfounded as to what to do. Learning to reproduce recipes is different from learning how to cook.)

[goodhealthgourmet]

it might help if you look for Gorgonzola, not Gargonzola ;)

but seriously, Dolce is a younger Gorgonzola than its aged counterpart (Piccante or Naturale), so it's creamier, milder & sweeter. the aged stuff is crumbly, drier, and sharper with an almost spicy flavor - they're totally different. you might be better off substituting a creamy Danish blue, Blue Castello, Bleu de Bresse, or even Roquefort or White Stilton.

[escondido123]

It really depends on the recipe....what are you making?

[Florida Hound]

A grilled cheese (gargonzola dolce...) sandwich, with cranberry sauce!

[escondido123]

No reason regular gorgonzola wouldn't work, though the dolce can be milder. Might want to combine with a milder cheese, but I'm sure it will be good though very rich!