Lay a clean piece of cheesecloth on a board and sprinkle some dried chives or dill on it. This will be on the outside of your cheese, so don't skimp!
Sprinkle some dried chives or dill onto the cheesecloth
Form a little log
Sprinkle on some more chives
Spoon the cream cheese onto the cheesecloth and form it into a log that's about 12cm (5 inches) long. You don't want it to be too skinny, nor too thick.
Sprinkle more dill over the top and sides of the cheese.
Now fold the cheesecloth over and roll the log. When you get to the end of the cloth, fold the sides up.
Lift up one side of the cheesecloth
And gently roll the cheese log
All the way over
Pinch the ends
And fold them over
Now repeat the procedure with the other 1/4 of the basic recipe. This time sprinkle dried dill on the cheesecloth and surface of the cheese log.
Off to the fridge they go
How long you decide to leave the cheese in the fridge depends on how strong you want it and how impatient you are! I rarely leave mine for longer than a week. It's as if it's saying, "Eat me!" When you're ready, unwrap the Chèvre cheese logs and that's it, they're ready to eat!
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