Angel Of Death Cheese Spread

Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death--thought this sounded interesting and delicious and although i haven't made this yet i will be making this cheese soon. Recipe source: bon appetit (may 1981)

Steps

Line a strainer with cheesecloth.

In a small saucepan filled with boiling water over medium heat , add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife.

Drain well and let cool.

Transfer garlic to a garlic press in batches and force through press.

Measure out 2 tablespoons and set aside.

Beat ricotta in a medium bowl until softened.

Add gorgonzola and continue mixing until smooth.

Beat in cream.

Stir in salt and reserved garlic.

Dampen a 12 x 18-inch piece of cheesecloth and wring dry.

Arrange two sage leaves bottom side up in center of cloth.

Spoon cheese mixture over leaves , leaving a loose ball.

Tie ends of cloth together , pressing cheese mixture into a shape.

Transfer to cheesecloth lined strainer and set the strainer over a bowl.

Refrigerate for at least 24 hours.

Unmold cheese onto a platter.

Please walnuts over the entire surface of cheese.

Refrigerate for at least 2 hours.

Let stand at room temperature for one hour before servi.

Ingredients

garlic, ricotta cheese, gorgonzola, whipping cream, salt, sage leaves, walnuts