Herby blueberry cheese log

Skip the fuss of rolling into a log and serve in a bowl as a spreadable cheese instead. Keep cold until serving, if moulding as we did.

Herby blueberry cheese log

Makes 1 (10cm) log

Ingredients

300g goat’s cheese
50g blueberries (or use equal parts blackberries and blueberries)
1 Tbsp honey
1 lemon, zested
6 sprigs thyme, leaves picked
Handful of dill leaves
Milled pepper
Edible flower petals, for garnish

Method

Combine all ingredients and blitz together using a stick blender.
Place 2-3 sheets of cling wrap on a working surface, overlapping each by 10cm.
Spoon the cheese mixture into a log, approximately 10cm long, close to one end of the cling wrap.
Proceed to roll the cheese into a log by lifting and folding the cling wrap over the cheese, using it to mould the cheese into a log. Lift and roll the cheese forward on the surface to create a tighter log. Tie each end of the cling wrap to secure, much like a sausage link. Chill until firm.
Unmould and roll the log in flower petals or simply sprinkle a few on top. Keep cold until serving.
Serve the cheese log with crackers on a cheese board or as a snack.