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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