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What is dolcelatte cheese and what is my best substitute?

  • l

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

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      1. re: GretchenS

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

    1. 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: ohmyyum

          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.

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

        6 Replies
        1. re: chefj

          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

            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

              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

            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

              That is NOT true with my experience with Roqufort.
              Or many other's
              http://www.cheese-france.com/cheese/r...
              http://www.teddingtoncheese.co.uk/aca...
              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

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