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What is dolcelatte cheese and what is my best substitute?

l
LJS Jan 29, 2013 11:14 AM

Using a UK cookbook and trying a savoury cheese and olive stuffed pear dish (slow-cooker method if that helps).

  1. goodhealthgourmet Jan 29, 2013 11:23 AM

    It's gorgonzola dolce.

    2 Replies
    1. re: goodhealthgourmet
      GretchenS Jan 29, 2013 11:43 AM

      ghg is correct as always. :)

      1. re: GretchenS
        goodhealthgourmet Jan 29, 2013 11:56 AM

        LOL! "Always" may be an overstatement, but thanks :)

    2. C. Hamster Jan 29, 2013 11:44 AM

      Yes, it's a milder variation of gorgonzola.

      So look for gorgonzola dolce and if you cant find that look for the slightly stronger gorgonzola

      2 Replies
      1. re: C. Hamster
        o
        ohmyyum Feb 1, 2013 07:32 PM

        Would cambozola be appropriate?

        1. re: ohmyyum
          grayelf Feb 1, 2013 10:19 PM

          I was thinking that cambozola might work, even though it is a brie blue not a gorgonzola, despite the name. It would certainly hit the creaminess factor, though it would be less flavourful.

      2. chefj Jan 29, 2013 02:07 PM

        Any creamy Blue Cheese will be a decent substitute
        Roquefort
        Danish Blue
        Exmoor Blue

        6 Replies
        1. re: chefj
          grayelf Jan 31, 2013 06:47 PM

          I'm curious, chefj, about your categorization of Danish blue as creamy. The stuff we get here is crumbly, uber salty and kinda harsh. Are there different types, perhaps?

          1. re: grayelf
            chefj Jan 31, 2013 07:19 PM

            May be. I mostly get the Rosenborg and it it is very soft and creamy especially the pate that is not on the very edge. I find that it is a darn good cheese better than many of the domestics (in the US)
            I am buying full wheels not packages of crumbles or pre-cuts.

            1. re: chefj
              grayelf Feb 1, 2013 06:50 PM

              Maybe it's just a palate thing. We get the Rosenborg here too (cuts from the full wheel) and it just doesn't do it for me. My brother on the other hand loves it.

              At any rate, I wouldn't substitute it for dolcelatte, myself.

          2. re: chefj
            pikawicca Feb 1, 2013 07:36 PM

            Roquefort is NOT a sub for GDL. It's a much more pungent, salty, and dry blue. It's certainly not "creamy.

            1. re: pikawicca
              chefj Feb 2, 2013 09:34 AM

              That is NOT true with my experience with Roqufort.
              Or many other's
              http://www.cheese-france.com/cheese/roquefort.htm
              http://www.teddingtoncheese.co.uk/acatalog/de289.htm
              http://www.911cheferic.com/food-artic...
              It is almost ALWAYS described as creamy even in conjunction with crumbly (old wheels and cuts tend to dry out a little).
              While it is indeed more flavorful, almost every blue cheese will be since the whole existence of Dolcelatte was to produce a less assertive Cheese, it makes a fine substitute.

              1. re: chefj
                grayelf Feb 2, 2013 10:29 PM

                Here's my super non-scientific-blue-cheese-differentiation technique: if it makes the roof of my mouth kind of itchy, it's likely to be too assertive/salty/strong to use in cooking a more mellow tasting item such as pears.

                Having said that, the OP's recipe calls for olives with the pears, and done in a slow cooker, so I'm not sure what to think about the real comparison points to use.

          3. l
            LJS Jan 29, 2013 04:07 PM

            Thank you all! I think I can find an appropriate substitute armed with this info.

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