Cook garlic in microwave until tender (about 15 seconds). Mince in garlic press and measure 2 tablespoons.

Beat ricotta om medium-sized bowl until softened. Add gorgonzola and mix until smooth. Beat in cream, salt, and minced garlic.

Dampen 18-inch square piece of cheesecloth and place sage leaves bottom-side-up in a pattern in center of square. Spoon cheese mixture over leaves. Tie ends of cloth together to form a ball shape. Place in cheesecloth-lined strainer and allow to drain for 24 hours in the refrigerator. Unmold cheese on serving platter. Decorate with chopped walnuts if desired. Serve at room temperature with an assortment of crackers.