Angel of Death Cheese

• 1 large head of garlic, separated into cloves
• 8 ounces ricotta cheese, room temperature
• 4 ounces gorgonzola, crumbled, room temperature
• 1 cup whipping cream
• 12 teaspoon salt
• 2 fresh sage leaves
• 13 cup walnuts, finely chopped
• assorted cracker

1. Line strainer with a piece of cheesecloth.
2. Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with a knife, about 15 to 20 minutes;drain well.
3. Transfer to garlic press in batches and mince.
4. Measure 2 tablespoons and set aside.
5. Beat ricotta in medium bowl until softened.
6. Add gorgonzola and continue beating until smooth.
7. Gradually beat in cream; add salt and reserved garlic.
8. Dampen 12x18-inch piece of cheesecloth and wring dry.
9. Arrange 2 sage leaves at bottom side in center.
10. Spoon cheese mixture over leaves, forming loose ball.
11. Tie ends of cloth together, pressing cheese mixture gently into shape.
12. Transfer to cheesecloth-lined strainer and set strainer over bowl.
13. Refrigerate 24 hour (or up to 4 days).
14. Unmold cheese onto platter.
15. Press walnuts over entire surface;refrigerate.
16. Let stand at room temperature for 1 hour before serving.
17. Accompany with an assortment of crackers.

head of garlic, ricotta cheese, gorgonzola, whipping cream, salt, sage, walnuts, assorted cracker

Taken from www.food.com/recipe/angel-of-death-cheese-335419 (may not work)