Step 1 Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth. Add the yogurt and buttermilk and use a whisk to stir the ingredients together. Add the lemon juice, thyme, garlic, salt and pepper, and stir to combine. Taste for seasoning and add more lemon juice, salt or pepper if desired. Break the remaining Gorgonzola into small pieces in the bowl and stir gently with a rubber spatula to incorporate the chunks into the dressing but not so much that they become too smooth. This makes a generous 3 cups of dressing, more than is needed for the recipe; the dressing will keep, up to 3 days, covered and refrigerated.