Here is a great Gorgonzola sauce for pasta, especially nice on wild mushroom ravioli.

Gorgonzola R2 Tbls butter
2 shallots, minced
1 tsp thyme (optional)
1 pint of light cream or half & half
¾ pound of Black River Gorgonzola

In a medium sauce pan, combine butter, shallots and thyme. Sauté on low heat for 5 minutes, then add cream (or half & half) and Gorgonzola. Continue to cook on medium heat, stirring frequently until cheese is melted. Add salt and pepper to taste.

Bon Appetit!