Angel of Death Cheese

1 head garlic, separated into cloves
8 oz. ricotta cheese
4 oz. gorgonzola cheese
1 cup heavy cream
1/2 teaspoon salt
4 fresh sage leaves
Chopped walnuts

Cook garlic in microwave until tender, about 15 seconds. Mince in garlic press and measure 2 tablespoons Beat ricotta cheese in medium bowl until softened. Add gorgonzola and mix until smooth. Beat in cream, salt and minced garlic.

Dampen 18″ square piece of cheesecloth and place sage leaves bottom side up in a pattern in center of square. Spoon cheese mixture over leaves. Tie ends of cloth together to form a ball shape. Place in cheesecloth lined strainer and allow to drain for 24 hours in the refrigerator. Unmold cheese on serving platter.

Decorate with chopped walnuts if desired. Serve at room temperature with an assortment of crackers.


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