Frank's Recipes! Angel of Death Cheese (Piedomontese)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Angel of Death Cheese (Piedomontese)

Serving Size : 12

1 lg head garlic, separated in cloves
1 8 oz pkg cream cheese, softened
4 ounces crumbled bleu cheese, at room temperature
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 and easily pierced with a knife, about 15 to 20 minutes. Drain well. Transfer to garlic press in batches and mince. Measure 2 tablespoon 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 reserved garlic.

Dampen 12X18 inch piece of cheesecloth and wring dry. Arrange 2 sage leaves bottom side up in the center. Spoon cheese mixture over leaves, forming loose ball. Tie ends of cloth together, pressing cheese mixture gently into shape. Transfer 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 assortment of crackers.

Per serving: 100 Calories (kcal); 9g Total Fat; (83% calories from fat); 3g Protein; 1g Carbohydrate; 28mg Cholesterol; 321mg Sodium
Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates