Croutons are made of stale bread. "Dolcelate" is a type of Gorgonzola (Italian cow's milk blue) cheese.
If I wanted "Dolcelate Croutons," I would take day old baguette and slice it about 3/4-inch thick, then into large squares. Toast them either in a 350 oven until they are crispy, or toss them in a hot saute pan with olive oil until they are crusty and golden. Let them cool, then spread with softened Gorgonzola, and float them, cheese side up in your soup. Sounds yummy!
Be careful to get Dolcelate gorgonzola. The other variety is quite a bit sharper.
Be sure to let us know how it turned out.