Dip the cheese in boiling water to soften it. Take it out and roll it out with a rolling pin to a thickness of 1/2″ (1 cm) on a wooden board.
For the stuffing: Fry the finely chopped onions, mushrooms and roasted, finely chopped peppers in the butter. Stir this with the finely cut ham and bacon. Season with salt and black pepper and sprinkle with parsley.
Stuff the cheese with this stuffing. Wrap into a roll and tie with a thick thread. Rub it on the outside with ground black pepper, ground caraway and paprika.
Wrap with foil and put it in the freezer until the roll hardens. Serve the stuffed cheese cut into slices.