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In a heavy-bottomed saucepan melt the butter over medium heat. Add the crushed garlic and allow it to cook and infuse flavor for 30 seconds, reduce heat to low and add the heavy cream, simmer for 10 minutes. Stirring with a flat-bottomed wooden spoon occasionally.
While stirring slowly add in the Parmesan and Gorgonzola cheeses, a few tablespoons at a time, stirring between each addition so that the cheese melts evenly. Once the cheeses are incorporated into the butter and cream, continue to stir for 3-5 minutes. Until the cheese has fully melted and become velvety smooth.