Herbed Cheese Log

Directions

1. 1
   Beat the cream cheese in a large bowl with electric beaters until soft and creamy.
2. 2
   Mix in the lemon juice and garlic.
3. 3
   In a seperate bowl, combine the thyme, tarragon and parsley.
4. 4
   Line a 20 x 30 cm (8 x 12 inch) shallow tin with foil.
5. 5
   Spread the chives over the base, then spread the chives over the base, then dollops the cream cheese over the chives.
6. 6
   Using a palette knife, gently join the dollops, spreading the mixture and pushing it into any gaps.
7. 7
   Sprinkle the herbs over the cheese.
8. 8
   Lift the foil from the tin and place on a work surface.
9. 9
   Roll into a log, starting from the logest tray.
10. 10
    Refrigerate for at least 3 hours, or preferably overnight.
11. 11
    Serve with crackers or crusty bread.