• 150g white castello cheese
  • 125g cream cheese
  • 2 tbs port, brandy or sherry
  • 1 tsp dried chilli flakes
  • 1/2 cup finely chopped mixed soft herbs (such as parsley, chives and basil)
  • 1/3 cup finely chopped toasted walnuts
  • Melba toast or crispbread, to serve
  • Whiz cheeses and alcohol in a processor with salt and pepper until smooth. Mix chilli with herbs and nuts, then sprinkle on a 30cm piece of plastic wrap, leaving a 2cm border. Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs. Twist ends of wrap to seal, then chill for 1-2 hours. Serve with toasts.