Instructions: Beat the cream cheese in a large bowl with electric beaters until soft and creamy. Mix in the lemon juice and garlic. In a seperate bowl combine thyme, tarragon, and parsley.

Line an 8 X 12 inch shallow tin with foil. Spread the chives over the base, then dollop the cream over the chives. Using a palette knife, gently join the dollops, spreading the mixture and pushing it into any gaps.

Sprinkle the herbs over the cheese. Lift the foil from the tin and place on a work surface. Roll into a log, starting from the longest edge, then cover and place on a baking tray.

Refrigerate for at least 3 hours, or preferably overnight. Serve with crackers or crusty bread.

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