Angel Of Death Cheese Spread - cooking recipe

Ingredients

1 head garlic, seperated into cloves
8 ounces ricotta cheese, room temperature
4 ounces gorgonzola, crumbled, room temperature
1 cup whipping cream
3/4 teaspoon salt
2 sage leaves
1/3 cup walnuts, finely chopped

Preparation

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 (a heart shape is easy to do and looks nice).
Transfer to cheesecloth lined strainer and set the strainer over a bowl.
Refrigerate for at least 24 hours (or up to 4 days).
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 serving.