Leslie in Texas's Note:
Despite its name, if you're a fan of garlic and Gorgonzola cheese, you'll love this! It's always been well received whenever I've made it.This is from a May 1981 Bon Appetit magazine and is a recipe from "An Antipasto Supreme" menu. The Piedmontese are very fond of cheese. This recipe, with its large head of garlic, is guaranteed to keep away the Angel of Death. Probably vampires too! :)
My Private Note
Units: US | Metric
- 1Line strainer with a piece of cheesecloth.
- 2Add garlic to small saucepan of boiling water and cook until garlic is tender and easily pierced with a knife, about 15 to 20 minutes;drain well.
- 3Transfer to garlic press in batches and mince.
- 4Measure 2 tablespoons and set aside.
- 5Beat ricotta in medium bowl until softened.
- 6Add gorgonzola and continue beating until smooth.
- 7Gradually beat in cream; add salt and reserved garlic.
- 8Dampen 12x18-inch piece of cheesecloth and wring dry.
- 9Arrange 2 sage leaves at bottom side in center.
- 10Spoon cheese mixture over leaves, forming loose ball.
- 11Tie ends of cloth together, pressing cheese mixture gently into shape.
- 12Transfer to cheesecloth-lined strainer and set strainer over bowl.
- 13Refrigerate 24 hour (or up to 4 days).
- 14Unmold cheese onto platter.
- 15Press walnuts over entire surface;refrigerate.
- 16Let stand at room temperature for 1 hour before serving.
- 17Accompany with an assortment of crackers.
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Nutritional Facts for Angel of Death Cheese
Serving Size: 1 (660 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1288.3
- Calories from Fat 1061
- Total Fat 117.9 g
- Saturated Fat 65.3 g
- Cholesterol 354.4 mg
- Sodium 2028.1 mg
- Total Carbohydrate 21.1 g
- Dietary Fiber 2.1 g
- Sugars 1.8 g
- Protein 42.4 g
The following items or measurements are not included:
fresh sage leaves