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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