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Gorgonzola Dolce Cheese Making Recipe

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Gorgonzola Dolce 'The Sweet One' in Italy this is sometimes known as Cremifacato or Dolcelatte. Traditionally made from cows milk, it has a wonderful flavor that is mild, creamy and sweet. This is a younger version of an aged Gorgonzola and is most loved for the soft, spreadable texture.
  • Yield2 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1 Packet Buttermilk Culture
  • 2.5 oz Prepared Bulgarian Yogurt
  • 1/16 tsp Penicillium Roqueforti
  • 1/2 tsp Liquid Single Strength Animal Rennet (1/4 tsp for raw milk)
  • Salt
  • 1/2 tsp Calcium Chloride (for Pasteurized Milk)


  • Good Thermometer
  • Measuring Spoons
  • Curd Knife
  • Skimmer to Stir Curds
  • Cheesecloth
  • Small Hard Cheese Mold