Amount
Ingredient
Preparation



1
pound
gorganzola

or bleu cheese



1
pound
ricotta cheese





2
each
garlic

cloves, chopped



1
cup
walnuts

chopped



4
each
sage

leaves, fresh



1
x
salt

to taste



1
x
cheese cloth

 Chop garlic.  Add to 1/4 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.