Angel of Death Cheese Spread

READY IN: 24hrs 15mins
Recipe by ellie_

Supposely because of the large amount of garlic in this recipe it is bound to keep away the angel of death--thought this sounded interesting and delicious and although I haven't made this yet I will be making this cheese soon. Recipe source: Bon Appetit (May 1981)

Top Review by Chef Kate

This is delicious! I skipped the walnuts and used fresh oregano instead of sage leaves. Otherwise, followed directions---result was very pretty--the little leaves of oregano dotted over the surface of the cheese ball. Very creamy and rich and despite the name, the garlic is not over-powering. I do think the amount of cream should be reduced to 2/3 of a cup. Thanks, Ellie! This is GREAT.

Ingredients Nutrition

Directions

  1. Line a strainer with cheesecloth.
  2. 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.
  3. Beat ricotta in a medium bowl until softened. Add gorgonzola and continue mixing until smooth. Beat in cream.
  4. Stir in salt and reserved garlic.
  5. Dampen a 12 x 18-inch piece of cheesecloth and wring dry.
  6. Arrange two sage leaves bottom side up in center of cloth.
  7. Spoon cheese mixture over leaves, leaving a loose ball.
  8. Tie ends of cloth together, pressing cheese mixture into a shape (a heart shape is easy to do and looks nice).
  9. Transfer to cheesecloth lined strainer and set the strainer over a bowl.
  10. Refrigerate for at least 24 hours (or up to 4 days).
  11. Unmold cheese onto a platter.
  12. Please walnuts over the entire surface of cheese.
  13. Refrigerate for at least 2 hours.
  14. Let stand at room temperature for one hour before serving.

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