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Gorgonzola Dolce ......

Most recent tries of blue cheeses are: Cashel, Maytag, Rogue River Blue, Point Reyes, Mt. Gorg, St. Agur (my current favorite) and Gorgonzola Dolce ( a close second). Is there a blue cheese that has the creaminess like the dolce, but stronger in flavor? Please help.

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  1. Triple crème blues like Cambozola will have the creaminess you seek, but will not be stronger than Gorgonzola Dolce. Look for Chiriboga Blue, which is not as soft as Gorg. Dolce, but has the texture of firm butter. It's a relatively new cheese from Bavaria. I can't recommend it highly enough.

    If you haven't already, also try Bleu d'Auvergne.

    16 Replies
    1. re: cheesemaestro

      My local cheese shop had Blue d' Auvergne last trip. I will be sure to sample. Finding the Chiriboga is a little more difficult. Igourmet has a Cambozola, and a Cambozola Black Label. Also, came across a Regina Blu from Paladin that was described as "extra creamy" due to the 65% fat content. What can you tell me about this cheese?

      1. re: Phoebe

        I've not had it, but from what I can tell, it looks to be similar to Cambozola: creamy, but a mild blue. If you want to try one of these cheeses, I'd go for the Cambozola Black, which is aged the longest. Incidentally, I think I erred in calling Cambozola a triple crème. It doesn't have a high enough percentage of butterfat, and so is actually a double crème, like Regina Blue.

        The Chiriboga Blue, though hailing from Bavaria like the others, is an entirely different style of blue. It is well worth the effort to find it. If your local shop doesn't have it and won't consider bringing it in, you should be able to get it from a store that ships to customers.

        1. re: cheesemaestro

          The Champignon website refers to Cambozola Black and Classic as triple creams. I just checked a box from the Black and it states a content of 70% butterfat... so... close...

          1. re: cheesemaestro

            I did find Chiriboga Blue @ Murray's online...but at $34.99 lb, I'd like to sample it first. Will check to see if my local shop can/will order it.

            1. re: Phoebe

              If your local shop can't order it, give Gourmet Library (in Springfield, NJ) a call. They have excellent prices - much lower than Murray's - and have had this cheese in stock in the past. They no longer have a website (long story), but still ship. Phone: 888-980-9463.

          2. re: Phoebe

            I love Regina Blu but haven't tasted it in years. It's harder for us to get Bavarian cheeses here in the NW. I think you would find it stronger than Gorgonzola Dolce but it's still not particularly strong. Cambozola Black is milder than Regina but stronger than their "regular" Cambozola (but not by much)- it's definitely creamier and richer though.

            1. re: Sushiqueen36

              sq36,
              Of the two, Cam Black or Regina, which do you prefer?

              1. re: Phoebe

                Personally I remember the Regina so fondly, I would have to say that. I remember it being the consistency of butter - not as soft as the Cambozola but rather a cheese you could still slice. It sounds a lot like what the Maestro describes Chiriboga to be.

                1. re: Sushiqueen36

                  Sq36....I just tried Regina Blu as you suggested. While I wish it were stronger in flavor, it's buttery creaminess cannot be beat!!! It far surpasses the gorg dolce I've grown to love.

                  1. re: Phoebe

                    Where did you find it? I miss that cheese!
                    Still waiting on my Chiriboga...

                    1. re: Sushiqueen36

                      I had to order it via Igourmet online. They were selling it for $16 lb. Could not get over the butteriness of it. I'm new to good cheeses. This is definately one of them! Thanks for the recommendation on it.

                      I'm still trying to find the Chiriboga too....

                      1. re: Phoebe

                        Thanks for the heads up re: this cheese. I'll have to be sure to add it to my next igourmet cheese order.

                        1. re: Bacardi1

                          Please report back once you've tried it. Another great cheese to try from Igourmet is their Bleu d'Auvergne. Ranks right up there with St. Agur & Point Reyes, of which I get from Igourmet. Their barrel-aged feta is good too, if you like feta.

                          1. re: Phoebe

                            Yup - I buy their barrel-aged Feta all the time. I eat & cook with feta a lot, so nearly always have it on hand.

        2. To me, it's the softer flavor of Gorgonzola Dolce that makes it so appealing.

          While I've yet to meet a blue I haven't liked, some folks aren't big fans, & when I want to use a blue for something but aren't sure of personal tastes, Gorgonzola Dolce is my go-to.

          1. Rarely will you find something as smushy as St Agur as the high butterfat will do that.
            For a bit stronger try to Find a ripe Bleu de Causses, a cow's milk version ofRroquefort, that is quite creamy when ripe and less salty than Roquefort. Also consider a ripe Picos de Europa from Asturias in Spain, wrapped in leaves as the Rogue River Blue and again when ripe very gooey. Both of these cheeses are a step up in strength but not overpoweringby any definition.

            1 Reply
            1. re: Delucacheesemonger

              Your recommendation of Bleu des Causses fits what the OP is asking for better than my recommendation of Bleu d'Auvergne. The two cheeses are actually made to the same recipe, but Bleu des Causses is aged longer and is both a little creamier and stronger in flavor. Still, if her local shop doesn't carry Bleu des Causses, Bleu d'Auvergne would be worth a try.

            2. Not sure that it entirely meets your criteria, but since it's made closer to you, I'll suggest it. Have you tried Asher Blue from Sweet Grass Dairy in Georgia? It's a raw milk cheese. I had a chance to try it in Charlotte, NC. Here's the photo,
              http://www.flickr.com/photos/melaniew...
              and brief tasting impression,
              http://chowhound.chow.com/topics/782280

              1 Reply
              1. re: Melanie Wong

                I'll have to mention this cheese to my one and only local purveyor.

              2. I will try one of these to compare to the gorgonzola dolce i purchased.

                what would u suggest?
                what r characteristics to look for in the cheeses?

                1. I had some Black Castello (Denmark) recently that was very creamy with a luscious flavor that was more intense than Gorgonzola or the more common Blue Castello.