Dolcelatte cheeses originate from the region of Lombardy in Northern Italy, where Galbani has been making authentic Italian cheeses since 1882. Galbani is Italy’s favorite cheesemaker, producing many of Italy’s most loved cheeses since 1882.
Dolcelatte is an Italian soft cheese with a blue vein. The cheese has a sweet taste and it is made from cow’s milk. It is extremely creamy, mild, and slightly sweet. It is milder and vegetarian version of Gorgonzola, it’s delicious with figs, grapes and of course red wine. Dolcelatte was created by the Galbani Company whose name is a registered trademark.
Properly stored unopened packets of hard cheese like parmesan or cheddar can be kept in the refrigerator for somewhere in the range of two and four months or eight months in the cooler, according to the food website Tasting Table.
When opened, hard cheddar is for the most part protected to eat for about a month and a half. However, in absence of Dolcelatte cheeses, you can stock up on some other cheeses that are easy substitutes for Dolcelatte cheese.
Dolcelatte Cheese Substitutes
- Agur Blue Cheese
Saint Agur is made from pasteurized cow’s milk. It is blue vein cheese made in the village of Beauzac from the mountainous French region of Auvergne.
The Bongrain Cheese Company has been manufacturing this double-cream cheese, since 1988. It is Ripe for 60 days. The cheese develops a spicier and stronger taste as it ages.
- Fromager d’Affinois Blue
Fromager d’Affinois Blue is a delicate cheddar from France. It is made with purified cow’s milk. Within cheddar, a stick is spread yellow with spots of faint blue. The external skin is white and light tan
- Pata Cabra Cheese
Pata Cabra is also called Queso Patacabra. Pata Cabra is a semi-soft cheese from the Aragon region of Spain. It is a washed skin cheddar made with sanitized goat’s milk. It is created in an enormous block organization and matured around 3 weeks before the market. Thus, the resulting taste is delicious.
- Fontina Cheese
Fontina can be buttery and a bit fruity. Fontina Val d’Aosta, from Italy’s Aosta Valley, is firmer, more pungent, and nuttier. Fontina is always made of raw milk. This cheese is superlative in melting. Just remember to remove the rind.
Fontina cheese also has PDO status just like Parmesan. It also has a Consorzio stamp with the scripture Fontina, proving the quality of the cheese. Fontina cheese comes from Aosta Valley in the Italian Alps
- Limburger Cheese
Limburger is one of various smear-matured, washed-skin cheeses. Occasionally washing the cheddar with this arrangement keeps the surface sodden and affable to microscopic organisms like Brevibacterium cloths, which turns out to be the same bacterium answerable for human stench explicitly foot smell. So if you are one of those people who get suspicious of food and have health concerns then Limburger is the best kind of cheese for you.
- Caciotta Cheese
Caciotta is a semi-hard cheese. It is the name used all over Central Italy, as well as in a few areas of the South for a semi-hard cheese. Usually never weighing more than 1 kg, made for the most part from crude or purified ewe’s milk or mixes of ewe’s, cow’s, and surprisingly goat’s milk.
Caciotta is one of those cheeses that are so mild and delicate that you can enjoy at any wine tasting a swell as smear it on the top of soft and warm bread as breakfast. It is an Italian cheese by origin and it is culturally very significant.
Gruyere a cheddar worth exploring if you haven’t as of now, yet if you don’t have any available or experience issues discovering it, Gruyère, provolone, Gouda, or Emmental are altogether completely fine substitutes in most any formula calling for fontina. Gruyere is one of the best cheeses as it gracefully ages. If you are a person who is into cheese that has a fruity basis with a hint of few nutty tastes as well.
Due to being made out of raw milk, when Gruyere ages, it can have a strong odor. However, it is quite easy to ignore it on a cheese board because the meaty taste makes it easily lovable.