Add the sunflower seeds to a bowl, cover them with water, and allow them to rest for about 3 to 4 hours.
Drain the sunflower seeds, discard the water, and add them to a blender along with all the remaining ingredients except the cranberries and pistachios.
Place the blended cheese in a bowl, add half of the cranberries and the pistachios, and mix with the help of a spoon.
Spread a cling film sheet on the table, add the cheese onto the film, adjust it into a rectangle, and roll it tight, holding the cling film ends tightly.
Put the rolled log of cheese in the fridge for at least 3 hours.
After that, spread the remainder of the pistachios and cranberries on a large plate, mix them through, then gently roll the cheese log on it, pressing it ever so slightly. You can add some minced parsley or minced dill to the pistachios and cranberries.