Comment: If using creamy gorgonzola, there is no need to add cream (except to thin down the sauce a bit if the gorgonzola is especially tasty). With a firmer gorgonzola, use a little cream. You can also use the Roquefort in this case add some cream and less salt since Roquefort is quite salty already.
This sauce is great with grilled meats or gnocchi.
50 to 70 g Gorgonzola (if possible creamy) per person
1 tablespoon cream (opt)
a little schlook of white port
Melt over very low heat, stirring occasionally until smooth. Do not boil.