Categories: Cheese/eggs, Appetizers, Herbs 
      Yield: 1 servings 
  
    1/2 lb Cream cheese; softened 
      3 tb Fresh sage leaves, chopped 
           Whole sage leaves 
    1/2 lb Sharp cheddar cheese 
           -(such as Vermont Cabot) 
           -- shredded 
      1 c  Walnuts, chopped 
           Whole walnut halves 
  
  Place the cream cheese in a food processor with the chopped sage leaves. 
  Blend.  Line a 2-cup mold with a double thickness of cheesecloth.  Arrange 
  the whole sage leaves in a decorative pattern on the bottom of the mold. 
  Add half the cream cheese mixture, then add shredded cheddar, smoothing out 
  the layer and pressing it slightly.  Add the walnuts, again pressing 
  gently.  Smooth the remaining cream cheese mixture over the walnuts.  Fold 
  the ends of the cheesecloth over the top of the torta mixture and press 
  lightly.  Refrigerate the mold overnight. To unmold, fold back the top of 
  the cheesecloth.  Invert a serving plate on top of the mold and flip them 
  over together.  Lift off the mold and carefully remove the cheesecloth. 
  Garnish the torta with walnut halves.