Mix all ingredients, sharpen with pepper and chilli powder and, if necessary, carefully add salt, because depending on the type, the sheep`s cheese is often salty enough.
If possible, let it steep for two to three hours before serving. Tastes good with all types of bread and keeps in the refrigerator for a few days.
You can vary the proportions depending on the desired consistency, the mass becomes particularly spreadable with the hand blender. I prefer it when there are still sheep`s cheese crumbs in it and stir with a fork. Ajvar, which is available in mild and spicy, is also a matter of taste. Personally, I prefer the mild variant and season with chili powder if necessary, but both are delicious.
The cream cheese can be lean if you want to save fat. It actually hardly tastes through, but rather makes it easy to spread.
If you don`t have frozen Italian herbs on hand, you can also use fresh parsley and chives plus dried Provence herbs.
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