Categories: Cheese/eggs, Spreads, Appetizers 
      Yield: 6 servings 
  
      1 lb Gorganzola or Bleu Cheese           1 c  Chopped walnuts 
      1 lb Ricotta cheese                      4    Fresh sage leaves 
      2    Cloves chopped garlic           
  
  salt to taste cheese cloth 
   
  Chop garlic.  Add to 1/4 C of water in a small saucepan. Reduce to 2 
  tablespoons. 
   
  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 fridge 
  overnight to drain. 
   
  Unwrap and serve!