THIS always looks cute and is no work. I used a fresh goat’s cheese from the market but you can do it with curd too which is a little more neutral and lets the herbs take centre stage. I scissor up a bunch and just roll the cheese in it. I am not a fan of overly presented coats of herbs on things because part of the interest is mopping up the herbs with the cheese and you don’t want uniformity. The trick here is the little orange flecks around the plate which are grated orange zest which add some unexpected zing. Serve with good sourdough.