For each flavor, let the goat cheese, stand at room temperature for 30 minutes to soften slightly.

For the blueberry- honey: in a medium bowl, combine the softened goat cheese, half the lemon zest, and honey. Mix with a spatula until well combined. Transfer the mixture to a sheet of a wax paper, roll it up, and twist the ends to create a 2-inch round log.

Freeze for 20 minutes or until firm to the touch, or refrigerate for at least 2 hours. Unwrap the log and roll in the blueberries and the remaining lemon zest. Chill until ready to serve.

For the black pepper- herbs: in a medium bowl, combine the softened goat cheese, black pepper, dill, salt, and garlic powder. Mix with a spatula until well combined. Transfer the mixture to a sheet of waxed paper, roll it up, and twist the ends to create at 2-inch round log.

Freeze for 20 minutes or refrigerate for at least 2 hours. Unwrap the log and roll in the parsley and flower petals. Chill until ready to serve.

For the spicy Pistachio- walnut: in a medium bowl, combine the softened goat cheese, red pepper, salt, and paprika. Mix with a spatula until well combined. Transfer the mixture to a sheet of waxed paper, roll it up, and twist the ends to create a 2-inch round log.

Freeze for 20 minutes or refrigerate for at least 2 hours. Unwrap the log and roll in the pistachios and walnuts. Chill until ready to serve.

Each goat cheese log can be shaped, covered, and chilled for up to 2 days before serving. The blueberry- honey and black pepper- Herb goat cheeses can be coated in advance, but the spicy Pistachio- walnut is best if coated with nuts the day it’s served.