Chop onion, cucumbers and peeled eggs very finely, stir well with herb gervais and light butter, season with salt, season with pepper. Cut the cheese into small pieces, place in a sufficiently large bowl and heat in the microwave oven (500 watts) for about 5 minutes. Stir once in between until the cheese becomes a smooth mass.
Empty cheese mixture onto surface and roll out into a rectangle using a pasta walker. Spread with filling, sprinkle with chopped chives, top with ham leaves and roll up. Cut the roulade in half and place the two halves together on a serving platter. Refrigerate, but bring to table at room temperature.
Melt yeast in lukewarm milk, mix with salt, sugar, water and flour to make a smooth dough. Work in oil until the dough separates from the dish, leave with the lid closed for about 1 hour. Dust yeast dough with flour, knead briefly repeatedly and cut into 12 pieces (a about 80 g). Form each piece into a roll about 45 cm long and braid into a plait. Place the dough braids on a baking tray and rise repeatedly until the volume has increased significantly (takes about 20-half hours). Brush with water and sprinkle with poppy seeds and sesame seeds. Bake in the oven at 200-225 °C for 20-25 min. Garnish cheese roulade with grapes, bring to the table with poppy-seed sesame poultice.
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