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 a 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 chopped walnuts over entire surface. Refrigerate.

Let stand at room temperature for 1 hour before serving. Accompany with an assortment of crackers.

Submitted by: Dona