for 6 servings:

– 500 g of any hard fatty (preferably spicy) cheese;

filling:

– ham, canned carrots;
– cucumbers, bell peppers;
– canned peas;
– greens (dill, onion, parsley, etc.);
– marinated mushrooms;
– pickled corn, onion;
– cauliflower, butter;
– horseradish, natural (without preservatives and fatty) mayonnaise;
– salt, a little black pepper;

Place the cheese in a plastic bag and tie it up. Lower the bag of cheese into boiling water, thus boiling the cheese in salted water until soft (close to melted). Take it out of the water and, without removing the cheese from the cellophane, roll it with a rolling pin to the state of a thick large pancake (if the cheese is too thick, the filling will not fit, and if it is too thin, the roll will have tears).

Spread mixture over cheese. The quantity of the product is further determined by eye. Prepare the filling from the following ingredients: finely chop ham into cubes (possible with fat), any canned vegetables of contrasting color, which must also be finely chopped: canned carrots, cucumbers, bell peppers, canned peas. Add finely chopped greens (dill, onion, parsley, etc.), you can also add pickled mushrooms, pickled corn, onions, cauliflower. Soak the filling with a mixture of a small amount of butter, mashed with horseradish, natural (without preservatives and fatty) mayonnaise, salt, add a little black pepper (for spiciness).

Beat the mass with a whisk until smooth. Remove the cheese from the cellophane and put the soaked filling on the still hot cheese, wrap it in the form of a roll. Wrap the roll in parchment paper and tie with threads on top so that it does not open. Put in the refrigerator for 1 day. After a day, take out, cut into relatively thin – about 1-2 cm thick – mugs and serve on a plate. This recipe is also good because it gives free rein to the chef’s imagination. The success of the dish is colossal.