From the title of this recipe, you are probably wondering why you should make it, let alone eat it. Well, the reason for both activities is that it is absolutely delicious. It is called Angel of Death Cheese because there is so much garlic in it that it will ward off the angel of death, vampires and any other unwanted pests.

The recipe is from Bon Appetit Magazine May 1981. I do not have any photos of it - operator error on my part, but don't let that dissuade you. This recipe is a little involved but is completely worth the effort.

Ingredients

Cooking Instructions

1. Have all ingredients at room temperature. Crumble the Gorgonzola cheese.
2. Line a strainer with cheesecloth. Cut another piece of cheesecloth about 12 X 18 inches.
3. Add garlic to a small saucepan of boiling water and cook until garlic is tender enough to easily pierce it with a knife - 15 to 20 minutes. Drain.
4. Mince the garlic in a garlic press in small batches. Measure 2 Tbls. and set aside. Store leftover garlic in a tightly sealed container in refrigerator for another recipe.
5. Beat the ricotta cheese until smooth. Add the Gorgonzola cheese and continue mixing until smooth.
6. Gradually beat in the cream.
7. Add the salt and reserved garlic.
8. Dampen the 12 X 18-inch piece of cheesecloth. Wring out well.
9. Arrange the sage leaves bottom side up in center of moist cheesecloth.
10. Spoon cheese mixture over leaves forming a loose ball. Tie the ends of the cheesecloth together, gently pressing the cheese into shape.
11. Place the cheesecloth lined strainer in a bowl. Place the cheesecloth wrapped ball of cheese into the strainer. Refrigerate for 24 hours (or up to 4 days).
12. Discard the liquid in the bowl. Unmold the cheese onto a platter.
13. Press walnuts over entire surface of cheese. Refrigerate.
14. Let stand at room temperature 1 hour before serving. Accompany with crackers and/or bread slices.

by Garden Maven Peg