Angel of Death Cheese (Piedomontese)

Ingredients:

• 1 head, large garlic, separated into cloves
• 8 ounces cream cheese, room temperature
• 4 ounces blue cheese, crumbled, room temp
• cream, to thin if needed
• 3/4 teaspoon salt
• 2 fresh sage leaves
• 1/3 cup walnuts, finely chopped

Preparation:

• Add garlic to small saucepan of boiling water and cook until garlic is tender a nd easily pierced with a knife, about 15 to 20 minutes.
• Drain well.
• Transfer to garlic press in batches and mince.
• Measure 2 tbsp and set aside.
• Beat cream cheese in medium bowl until softened.
• Add Blue Cheese and continue mixing until smooth.
• Add milk or cream if needed to thin Add salt and reserve d garlic.
• Dampen 12X18 inch piece of cheesecloth and wring dry.
• Arrange 2 sage leaves bo ttom side up in the center.
• Spoon cheese mixture over leaves, forming loose ba ll.
• Tie ends of cloth together, pressing cheese mixture gently into shape.
• Tr ansfer to cheesecloth lined strainer and set strainer over bowl.
• Refrigerate 24 hours 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 ass ortment of crackers.