1 pound Gorgonzola or Bleu cheese
1 pound ricotta cheese
2 cloves garlic, chopped
1 cup chopped walnuts
4 fresh sage leaves
salt, to taste
cheesecloth
Chop garlic. Add to 1/4 cup of water in a small saucepan. Cook until reduced to 2 tablespoons of liquid.
Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth, put sage leaves in a decorative pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form a ball. Tie together.
Put the cheeseball in a strainer over a dish and let is in the refrigerator overnight to drain. Unwrap and serve.
Per serving: 1557 Calories (kcal); 130g Total Fat; (72% calories from fat); 82g Protein; 31g Carbohydrate; 230mg Cholesterol; 384mg Sodium
Food Exchanges: 1 Grain (Starch); 11 Lean Meat; 1/2 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates