1 lb Gorganzola or Bleu Cheese
1 lb Ricotta cheese
2    Cloves chopped garlic
1 c  Chopped walnuts
4    Fresh sage leaves

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!