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 the thyme, tarragon and parsley.

Line a 20 x 30 cm (8 × 12 inch) shallow tin with foil. Spread the chives over the base, then spread the chives over the base, then dollops the cream cheese 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 logest tray.

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