📝 About This Recipe
Gorgonzola Dolce is the luscious, creamy cousin of the more pungent Piccante, hailing from the misty plains of Lombardy and Piedmont. This 'sweet' blue cheese is characterized by its high moisture content, buttery texture, and delicate streaks of Penicillium glaucum that offer a mild, floral funk rather than a sharp bite. Crafting this at home is a labor of love that rewards the patient cheesemaker with a spreadable masterpiece that melts like velvet on the tongue.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 pint Heavy Cream (To ensure the signature 'Dolce' creaminess)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 4001 or similar) (Provides the lactic acid backbone)
- 1/8 teaspoon Penicillium Glaucum (The specific blue mold for mild Gorgonzola)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water; essential for pasteurized milk)
Finishing
- 2 tablespoons Cheese Salt (Non-iodized) (Coarse sea salt or kosher salt works well)
👨🍳 Instructions
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1
In a large heavy-bottomed stainless steel pot, combine the milk and cream. Slowly heat the mixture to 86°F (30°C) over a low flame, stirring constantly to prevent scorching.
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2
Sprinkle the Mesophilic culture and the Penicillium Glaucum over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently using an up-and-down motion for 1 minute.
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3
Add the calcium chloride solution and stir well. Then, add the diluted rennet. Stir for exactly 1 minute, then 'still' the milk with your spoon to stop the movement. Cover and let it sit undisturbed for 60-90 minutes.
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4
Check for a 'clean break' by inserting a knife; the curd should split with straight edges. Cut the curd into 1-inch cubes. Let them rest for 5 minutes to firm up.
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5
Gently stir the curds for 10-15 minutes, maintaining the 86°F temperature. The curds should remain large and moist for the Dolce style.
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6
Line a colander with sanitized coarse cheesecloth. Carefully ladle the curds into the colander. Tie the corners of the cloth and hang the bag to drain for 30 minutes.
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7
Place the bag of curds on a draining board and place a light weight (about 2 lbs) on top. Let it drain at room temperature (around 70°F) for 12-18 hours. This allows the acidity to develop.
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8
Break the drained curd mass into thumb-sized pieces into a bowl. Gently toss with the salt, ensuring even distribution without mashing the curds.
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9
Transfer the curds into a sanitized 8-inch hoop or mold. Do not press. Let the cheese sit in the mold for 24 hours, flipping it every 6 hours to even out the moisture.
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10
Remove from the mold and move to your 'aging cave' (50-55°F with 90% humidity). After 1 week, use a sanitized knitting needle or skewer to poke 20-30 holes from the top and bottom to allow oxygen in for the blue mold to grow.
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11
Age for 60 to 90 days. Every week, gently wipe the surface with a light brine (1 tsp salt in 1 cup water) to manage wild molds and flip the cheese.
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12
Once the cheese is soft and aromatic, wrap it tightly in foil to stop the rind development and store in the refrigerator for up to 3 weeks.
💡 Chef's Tips
Always use non-chlorinated water for diluting rennet as chlorine kills the enzymes. Maintain high humidity (90%+) during aging by placing a bowl of water or a damp towel in your aging container. If the blue mold isn't appearing after piercing, ensure your holes are deep enough to reach the center. For the 'Dolce' style, avoid over-stirring the curds; the more moisture you retain, the creamier the final cheese will be. Sanitize every tool with boiling water or star-san to prevent unwanted 'bad' molds from ruining your batch.
🍽️ Serving Suggestions
Serve at room temperature with a drizzle of artisanal acacia honey and toasted walnuts. Pair with a sweet dessert wine like Vin Santo or a late-harvest Riesling. Spread onto slices of warm, crusty sourdough bread or soft polenta. Whisk into a heavy cream reduction to create a luxurious sauce for gnocchi or beef tenderloin. Accompany with fresh figs or sliced Bartlett pears for a classic Italian 'frutta e formaggio' course.