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

1. Combine all ingredients and blitz together using a stick blender. 
2. Place 2-3 sheets of cling wrap on a working surface, overlapping each by 10cm. 
3. Spoon the cheese mixture into a log, approximately 10cm long, close to one end of the cling wrap. 
4. 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. 
5. Unmould and roll the log in flower petals or simply sprinkle a few on top. Keep cold until serving. 
6. Serve the cheese log with crackers on a cheese board or as a snack. 

Recipes & styling: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: PB & J cinnabuns

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