Categories: Cheese/eggs, Appetizers 
      Yield: 1 servings 
  
    1/2 lb Cream cheese; softened                   -(such as Vermont Cabot) 
      3 tb Fresh sage leaves, chopped               -- shredded 
           Whole sage leaves                   1 c  Walnuts, chopped 
    1/2 lb Sharp cheddar cheese                     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. 
   
  Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias