Dolcelatte cheese is a soft, creamy blue cheese with a mild, buttery flavor and delicate veining.
Developed in Italy as a gentler alternative to Gorgonzola, it offers a smooth texture and subtle blue cheese tang, making it perfect for pasta, risottos, cheese boards, and creamy sauces.
However, Dolcelatte can be difficult to find outside of Italy, and if your recipe calls for its mild yet rich blue cheese character, you’ll need a substitute that balances creaminess with a touch of blue tang.
Some alternatives focus on Dolcelatte’s smooth texture, while others provide a stronger or milder flavor to suit different recipes.
We’ve tested different cheeses in spreads, melted dishes, and crumbled applications to find the best replacements for Dolcelatte cheese. Whether you need a milder blue cheese, a creamier option, or a slightly stronger alternative, these seven substitutes will work beautifully in your dish.
7 Substitutes for Dolcelatte Cheese
Each substitute brings something unique. Some replicate Dolcelatte’s creamy consistency, while others provide a stronger blue cheese punch that works in similar recipes.
1. Gorgonzola Dolce
Gorgonzola Dolce is the best substitute for Dolcelatte, offering a creamy texture with mild blue veining and a balanced, slightly sweet flavor.
Compared to Dolcelatte, Gorgonzola Dolce is a bit softer and has a more pronounced blue cheese tang, but its rich, buttery consistency makes it an excellent alternative in spreads, sauces, and pasta dishes. If you prefer a closer match, blending it with a touch of mascarpone can smooth out its tangy edge.
This cheese works well in risottos, creamy pasta dishes, dressings, and as a spreadable cheese for crackers and bread. It also melts beautifully, making it a great addition to fondues and blue cheese sauces.
Use Gorgonzola Dolce in a 1:1 ratio for most Dolcelatte recipes. If you need a milder option, mix it with cream cheese or mascarpone.
2. Cambozola
Cambozola combines the creamy, bloomy rind texture of Brie with the mild blue veins of Gorgonzola, making it an excellent alternative for Dolcelatte.
Unlike stronger blue cheeses, Cambozola has a rich, buttery mouthfeel with only a hint of blue cheese tang, making it a great choice for people who enjoy mild blue cheese flavors without overpowering sharpness. It’s softer than Dolcelatte but still works well in similar recipes.
This cheese is best for cheese boards, sandwiches, pasta sauces, and melted cheese dishes. Because it has a bloomy rind, it’s not ideal for crumbling but excels in creamy applications.
Use Cambozola in a 1:1 ratio for spreads and melted dishes. If you need a firmer texture, try mixing it with Gorgonzola Dolce or Roquefort.
For more creamy cheese options, check out these Cambozola cheese substitutes.
3. Saint Agur
If you love Dolcelatte’s creaminess but want a slightly stronger blue cheese kick, Saint Agur is the perfect choice.
Saint Agur has a buttery, smooth texture like Dolcelatte but delivers a deeper blue cheese flavor with a slightly sweet, nutty undertone. It’s a great substitute if you’re looking to elevate your dish with a touch more intensity while keeping the same creamy consistency.
This cheese is ideal for pasta, creamy sauces, salads, and cheese boards. It melts beautifully, making it a fantastic choice for risottos, blue cheese butter, or drizzling over steaks.
Use Saint Agur in a 1:1 ratio for Dolcelatte recipes. If you need a milder taste, mix it with mascarpone or crème fraîche.
4. Blue Stilton – A Stronger, Crumblier Option
Blue Stilton is a stronger, crumblier alternative to Dolcelatte, offering a sharper, saltier blue cheese taste.
Compared to Dolcelatte, Stilton has a firmer structure with more intense blue veining, making it better for crumbling over salads or incorporating into blue cheese dressing. While it melts well, it has a more pronounced sharpness, so blending it with a milder cheese like Brie or cream cheese can help balance the flavor.
Stilton works well in dressings, crumbled over roasted vegetables, mixed into pasta dishes, or melted into cheese sauces. It’s not as mild as Dolcelatte, so use it in dishes where a bold blue cheese presence is desired.
Use Stilton in a 1:1 ratio for crumbled applications. If using in sauces or spreads, blend it with a softer cheese like mascarpone or Cambozola for a milder taste.
For more bold blue cheese options, check out these Stilton cheese substitutes.
5. Roquefort – A Sharper, More Intense Blue Cheese Substitute
If you’re looking for a more intense, tangy alternative to Dolcelatte, Roquefort is an excellent choice.
Roquefort is a French blue cheese made from sheep’s milk, giving it a stronger, saltier, and more pungent flavor compared to Dolcelatte. It has a creamier texture than Stilton but is firmer than Dolcelatte, making it a great option for those who enjoy a bolder blue cheese experience. If you need a closer match to Dolcelatte’s mildness, blending Roquefort with mascarpone can help smooth out its sharpness.
This cheese is ideal for crumbled toppings on salads, pasta, burgers, and baked potatoes. It also works well in blue cheese dressing, sauces, and as a flavorful addition to cheese boards.
Use Roquefort in a 1:1 ratio for crumbled applications. If using in sauces or spreads, mix it with cream cheese or butter to balance its saltiness.
For more bold blue cheese options, check out these Roquefort cheese substitutes.
6. Danish Blue – A Mild but Creamy Alternative
Danish Blue is a milder blue cheese that offers a creamy consistency with a well-balanced tang, making it a great substitute for Dolcelatte.
Compared to Dolcelatte, Danish Blue has a slightly firmer structure and a more pronounced blue flavor, but its buttery texture and rich mouthfeel make it a solid alternative. If you want a closer match to Dolcelatte’s mildness, blending it with a touch of cream cheese can help soften the bite.
This cheese is perfect for spreading on crackers, mixing into pasta sauces, crumbling over salads, and adding a mild blue cheese flavor to dressings. It also melts well in creamy risottos and fondue.
Use Danish Blue in a 1:1 ratio for most Dolcelatte applications. If you need a milder taste, mix it with mascarpone or a touch of ricotta.
7. Bleu d’Auvergne – A French Blue Cheese with a Balanced Flavor
Bleu d’Auvergne offers a perfect balance between strong and mild blue cheeses, making it an excellent substitute for Dolcelatte.
This French cheese is creamier and less crumbly than Stilton or Roquefort, with a slightly tangy, buttery taste that isn’t too overpowering. While it has a more pronounced blue bite than Dolcelatte, it remains rich and smooth, making it a great alternative in melted dishes and spreads.
Bleu d’Auvergne is ideal for melting into sauces, crumbling over salads, or adding depth to pasta and risottos. It pairs well with fruits, nuts, and honey, making it a fantastic addition to cheese boards.
Use Bleu d’Auvergne in a 1:1 ratio in Dolcelatte recipes. If you prefer a milder substitute, blend it with Gorgonzola Dolce or Cambozola.
Frequently Asked Questions
Gorgonzola Dolce is the closest substitute for Dolcelatte. It has a similarly creamy texture, mild blue veining, and a buttery flavor, making it a perfect swap in spreads, sauces, and pasta dishes.
Yes, but Roquefort is much stronger and saltier than Dolcelatte. If substituting, mix Roquefort with mascarpone or cream cheese to balance its intensity while maintaining a creamy consistency.
Saint Agur is an excellent alternative for pasta sauces. It has a creamy, buttery texture and a balanced blue flavor that melts beautifully into sauces without overpowering the dish.
Cambozola is a great substitute for Dolcelatte on a cheese board. It has a Brie-like creamy texture with mild blue veining, making it an approachable choice for those who enjoy softer, milder blue cheeses.
