Mix cream cheese with half the grated parmesan and chopped chives. Add sea salt and pepper to taste.

Shape the cheese mixture into the round lamb's face, cover it tightly in plastic wrap, and store it in the fridge for 20-30 minutes.

Remove the cheese from the fridge and roll the face in the remaining 25 grams of finely grated parmesan.

Slice a fresh mozzarella and use the petal-shaped cutter to shape the ears.

Repeat with the mortadella to make the pink part of the ears, but make it slightly smaller.

Shape the lamb's fluffy wool bangs with the flower-shaped cutter and the mozzarella.

Cut out the eyes, nose, and mouth using olives. A metal straw will work perfectly to cut out the eyes.

Arrange all the elements and add the sliced cucumber on a platter.

Slice a carrot and shape it into individual carrots (you can use a carrot mold or cut by hand). Make a hole at the top with a toothpick and insert a sprig of parsley. Place on top of the platter.

Serve.