Angel Of Death Cheese Food

ANGEL OF DEATH CHEESE SPREAD

Steps:

• 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.

ANGEL OF DEATH CHEESE SPREAD

Steps:

• 1. Chop garlic.
• 2. Add to 1/4 cup of water in a small saucepan.
• 3. Reduce to 2 tablespoons.
• 4. Beat cheeses together.
• 5. Add garlic mixture and salt, if desired.
• 6. In a double layer of cheesecloth put sage leaves in a pattern in the center.
• 7. Sprinkle nuts on top.
• 8. Put cheese mixture on top of nuts.
• 9. Gather cheesecloth and form into a ball and tie together.
• 10. Put the cheeseball in a strainer over a dish and let sit in the refrigerator overnight to drain.
• 11. Unwrap and serve.