Angel of Death Cheese
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1.5 pints
ingredients
- 1 large head of garlic, separated into cloves
- 226.79 g ricotta cheese, room temperature
- 113.39 g gorgonzola, crumbled, room temperature
- 236.59 ml whipping cream
- 2.46 ml salt
- 2 fresh sage leaves
- 78.78 ml walnuts, finely chopped
- assorted cracker
directions
- Line strainer with a piece of cheesecloth.
- Add 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.
- Transfer to garlic press in batches and mince.
- Measure 2 tablespoons and set aside.
- Beat ricotta in medium bowl until softened.
- Add gorgonzola and continue beating until smooth.
- Gradually beat in cream; add salt and reserved garlic.
- Dampen 12x18-inch piece of cheesecloth and wring dry.
- Arrange 2 sage leaves at bottom side in center.
- Spoon cheese mixture over leaves, forming loose ball.
- Tie ends of cloth together, pressing cheese mixture gently into shape.
- Transfer to cheesecloth-lined strainer and set strainer over bowl.
- Refrigerate 24 hour (or up to 4 days).
- Unmold cheese onto platter.
- Press walnuts over entire surface;refrigerate.
- Let stand at room temperature for 1 hour before serving.
- Accompany with an assortment of crackers.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas