If you like the flavour of gorgonzola, I can suggest 2 lovely possibilities.
(Note that I can't eat gorgonzola raw by itself, but in a sauce I adore the flavour... I just discovered that a few years ago. Even if you feel revolted at the sight of a raw bleu cheese, it may well be worth a try...
1. gorgonzola and bacon and walnuts
lightly toast the walnuts and crush them. Melt the gorgonzola in a double boiler, add some cream to make it into your prefered consistency and until the mixture gets smooth and thoroughly heated but not boiling. Mix in the walnuts and crispy, crumbled bacon (real bacon, please don't use bac-Os).
2. Quattro formaggi (4 cheese sauce)
I usually use the mixture of taleggio, fontina(or toma or bitto if we have some), gorgonzola and edam or gouda (or gruyere if we have some), but basically you can try any combination of cheeses that melts well.
cut them in small cubes and melt in double boiler, smooth them out with some cream. Add a dash of pepper to taste.
If you can't stand gorgonzola, here is another option...
Sautè sliced mushrooms (porcini is the best but if not, oyster or regular champignone, you can also add a little pieces of dried porcini - soaked first-, for a flavour kick) with chopped shallot, cubed good quality ham and crushed garlic, add it to a bechamelle sauce. Serve with grated parmigiano or grana padano cheese.