Ingredients
- 4 sage
- 2 garlic
- 1 cheese cloth
- 240 gr gorganzola
- 240 gr ricotta cheese
- 120 gr walnuts
Chop garlic. Add to quarter c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain.
Unwrap and serve.
