Meaning “sweet” in Italian, Gorgonzola Dolce DOP is a soft, blue, buttery cheese, made with pasteurised cow’s milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible.