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Preheat your oven to 400 degrees F.
Use a knife to make a slit in each date, without cutting all the way through.
Fill each date with about a teaspoon of gorgonzola, pressing it into place. Gently squeeze the date as if to close it, to make the filling more secure.
Cut each strip of bacon in half horizontally, so you have strips about 3 ½ inches long. (It's easier to cut one strip of bacon at a time, then wrap it around a date.)
To wrap: Horizontally place a gorgonzola-stuffed date on top of a vertical bacon strip, about an inch from the bottom. Bring the bottom edge of the bacon over the date and continue rolling securely.
Place your wrapped dates, with the seam side down, on two ungreased, rimmed baking sheets.
Bake the dates for 15-20 minutes, or until the bacon is cooked through. Transfer the dates to a paper-towel-lined platter to absorb some of the bacon grease.
After a couple minutes, transfer the dates to your serving dish, provide toothpicks or mini-forks, and have soy sauce available for dipping.
Store leftovers in the refrigerator for up to four days.