Sweet milk cheese
The Italian name Dolcelatte literally means sweet milk, and the cheese is indeed a sweet blue cheese. It is very soft and creamy, hard to cut because of that, but it is soft enough to spread with a flat-bladed knife. It was developed by the Galbani company with the British market in mind. The aim was to provide a blue cheese milder than gorgonzola and less pungent to smell. The name is trademarked, so only the real Galbani-made cheese can be sold under that name. It is somewhat similar to two other cheeses that were created to blend the qualities of blue and creamy in one cheese. One was Cambozola, a German cheese trying to combine the qualities of camembert and gorgonzola, and the other was Lymeswold, now defunct, but produced in a British attempt to produce something like a blue brie. Dolcelatte certainly is not even in the same league as stilton, but it can be pleasant enough when mixed with other fillings in sandwiches, and it makes an excellent broccoli and cheese soup. I ate mine in both.