Preheat the oven to broil/grill.
Remove the paper from the cheese and wrap the meat around them like a ribbon around a present. Place on a baking sheet/tray and broil/grill for 3 to 5 minutes, until the meat is crisp and the cheese has begun to bubble.
Remove and serve immediately with crusty bread and perhaps some fresh arugula/rocket, if desired.
Wine Pairings: white wine: Roero Arneis, Chardonnay red wine: Chinon, Barolo
Recipe courtesy of The Cheesemonger's Kitchen by Chester Hastings/Chronicle Books, 2011.