A soft blue-veined Italian cheese developed for the export market (mainly the UK) as an milder alternative to the traditional Gorgonzola.

Its production involves the same process used to make Gorgonzola with a difference that it is made from the curd of only one milking. The maturation involves about 2 to 3 months. The fat content in Dolcelatte is higher than Gorgonzola at about 50%.