Cream Cheese
Heat heavy cream and salt over medium until it simmers. Combine vinegar with an equal amount of water. Add slowly, while stirring constantly. Once thickened and slightly curdled, strain it into a cheese/muslin cloth. Allow to sit undisturbed for at least two hours until the whey is completely drained. Using the cheese/muslin cloth shape the cream cheese into a brick form and refrigerate for a minimum of one hour before proceeding.

Note: If preferred, the cheese-making process can be replaced with store-bought cream cheese.

Add-ins
Add all ingredients to the cream cheese. Combine well until incorporated. Shape into a ring or ball.

Coating
Coat with the blend of chopped herbs, toasted onions, and walnuts. Refrigerate until sets.

Garnish
Garnish with olives, fresh basil, and pomegranate. Serve with crackers, carrot sticks, and cucumber slices.