Ingredients 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 salt, to taste 1 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.