Gorgonzola Dolce

Mattos took a wedge of gorgonzola dolce—a creamy, relatively-mild cow’s milk blue cheese with a texture almost like soft cream cheese—plopped it in a mixing bowl, and started to mash it up with a spoon.
He drizzled in a little bit of heavy cream in at a time, stirring vigorously in between additions, until the mixture was the consistency of yogurt.
He tasted it, added a pinch of salt, stirred again, and poured it into the serving bowl.
A drizzle of olive oil on top. Done and done.