fresh chives, finely chopped (optional)
Shape the mixture gently into a round about 6 cm high and 9 cm in diameter, with a flat upright edge and flat top and bottom (like a thick slice from a cylinder). (Diane said mine needed to be a bit higher and not as wide across.) Cover a flat plate with pepper steak seasoning. Starting with the side of the round, carefully roll the cheese in it to coat it evenly all over. Refrigerate overnight. Take out of the fridge an hour before serving.
I serve this with either little bits of toast or very plain crackers. It's salty, garlicky, peppery - delicious. Have a look at Harvey's latest blog post, "Taste Buds" - it's all about food too, including some of the other things we ate for my birthday.