Angel of Death Cheese Spread

Total Time
24hrs 15mins
Prep 24 hrs
Cook 15 mins

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)

Ingredients Nutrition


  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.


Most Helpful

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.

Chef Kate May 22, 2005

My family truly enjoyed this recipe. No vampires in this house! My daughter would have eaten the whole cheese ball if I let her. While it takes a bit of time, it's really flavorful and worth it. I would definitely serve this when entertaining. Thanks for sharing :)

mermaidmagic March 18, 2005

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