Recipe:
| Ingredients | | | 1 | pound | gorganzola, or bleu cheese | | | 1 | pound | ricotta cheese | | | 2 | each | garlic, cloves, chopped | | | 1 | cup | walnuts, chopped | | | 4 | each | sage, leaves, fresh | | | 1 | | salt, to taste | | | 1 | | cheese cloth | | | | | |
Directions:
| Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain.
Unwrap and serve.
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