Heat milk and cream in small saucepan, stirring occasionally, until steaming, but not so hot you can't put your finger into it.
Chop cheese into about 8 chunks. Place cheese in blender. Add sea salt. Add hot cream and milk. Sprinkle gelatin over its surface. Blend about 15 seconds.
Pour back into saucepan and keep warm over lowest heat, stirring occasionally, until ready to serve.
Optional add-ins can be added to the blender before blending: 1 clove raw garlic, 2 cloves roasted garlic or 1/2 teaspoon garlic powder, 1/4 teaspoon white or black pepper.
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