Ingredients:
4 C heavy cream
3-4 oz crumbly Gorgonzola
3 T. freshly grated parmesan cheese (I was a bit more heavy-handed and didn't measure it out perfectly)
¾ t. kosher salt
¾ t. freshly ground black pepper
3 T. minced fresh parsley

Directions:
In a medium sauce pan, bring the heavy cream to a boil over medium heat. Watch it carefully as it tends to want to boil over and go everywhere. Trust me on this. Keep at a rapid boil for 45-50 minutes until it's thickened considerably. It should be similar to the consistency of alfredo sauce.

Remove the cream from the heat and mix in the remaining ingredients, whisking everything together until the cheese has melted.