“The Sweet One”. In Italy this is sometimes known as Cremifacato or Dolcelatte. It is made from cows milk and is mild, creamy and sweet. This is the younger version of aged Gorgonzola and is most loved for its soft, spreadable texture. Gorgonzola Dolce has a thin fragile rind, the paste is white to pale yellow with greenish-blue veins, the texture is quite creamy — moister than Stilton and more buttery than Roquefort.