Angel of Death Cheese(Piedomontese)

* Exported from MasterCook Mac *

Angel of Death Cheese (Piedomontese)

Recipe By : Formatted by Dona
Serving Size : 112 Preparation Time :0:00
Categories : Snacks Appetizers & Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head, large garlic, separated into cloves
8 ounces cream cheese, room temperature
4 ounces blue cheese, crumbled, room temp
cream, to thin if needed
3/4 teaspoon salt
2 fresh sage leaves
1/3 cup walnuts, finely chopped

Add garlic to small saucepan of boiling water and cook until garlic is tender a
nd easily pierced with a knife, about 15 to 20 minutes. Drain well. Transfer
to garlic press in batches and mince. Measure 2 tbsp and set aside.

Beat cream cheese in medium bowl until softened. Add Blue Cheese and continue
mixing until smooth. Add milk or cream if needed to thin Add salt and reserve
d garlic.

Dampen 12X18 inch piece of cheesecloth and wring dry. Arrange 2 sage leaves bo
ttom side up in the center. Spoon cheese mixture over leaves, forming loose ba
ll. Tie ends of cloth together, pressing cheese mixture gently into shape. Tr
ansfer to cheesecloth lined strainer and set strainer over bowl. Refrigerate
24 hours or up to 4 days.

Unmold cheese onto platter. Press walnuts over entire surface. Refrigerate.
Let stand at room temperature for 1 hour before serving. Accompany with an ass
ortment of crackers.


This was served at a company Halloween party (hence Angel of Death name). When
Connie shared the recipe, the original recipe used ricotta instead of cream ch
eese, Gorgonzola instead of blue cheese and 1 cup whipping cream instead of mi
lk. I have never fixed it with the original ingredient.

Dona of Kansas

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat
); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 14mg Sodium


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