Mix together the Philadelphia, ricotta, parmesan and pecorino to form a cheese paste. Refrigerate for 30 minutes.
Crush the peppercorns in a pestle and mortar. Mix with the poppy seeds and set aside.
Wash the basil, chives and parsley. Finely chop together and set aside.
Dry-fry the sesame seeds for a few minutes in a non-stick pan. Add the dried oregano and paprika and combine well. Set aside.
Remove the cheese from the fridge, dampen your hands with water and make the mixture into small balls.
Roll a third of the cheese balls in the peppercorns and poppy seeds, a third in the fresh chopped herbs and a third in the sesame mixture. Make sure the cheese is completely covered with the aromatic coating.
Place in small paper cases and refrigerate until ready to serve.
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