In a medium-sized bowl, cover the sunflower seeds with hot water and soak for at least 2 hours (or soak overnight in room-temperature water).
Place the sunflower seeds in a food processor along with the garlic, nutritional yeast, lemon juice, tahini and salt.
Process for about 5-8 minutes, pausing a couple times to scrape down the sides with a plastic spatual.
While the food processor is running, drizzle the oil one tablespoon at a time until the mixture is nice and creamy.
Place a large piece of cheesecloth, folded over into three layers, over a strainer (or use a nut milk bag). Transfer the mixture to the cheesecloth, fold over the cheesecloth and twist to close.
Leave the cheese to stand for at least 6 hours (up to 12 hours) at room temperature – this is the 'aging' part.
Chill the cheese in the fridge for an hour or two.
Preheat the oven to 90ºC and line a baking sheet.
Unwrap the cheese, divide it into two, and shape into two little logs (like you'd find goat's cheese).
Place a single layer of cheesecloth onto the baking sheet, and place one of the cheese logs on the edge of the cheesecloth. Wrap the cheesecloth over the log, and roll it carefully, all the way to the middle of the cloth. Repeat on the other side of the cheesecloth, with the other cheese log. Twist the extra ends of the cheesecloth to keep them out of the way.
Bake in the preheated oven for about 30 minutes, pausing halfway to roll the cheese over for even baking. Remove from the oven, cool to room temperature, then chill in the fridge.
Unwrap the cheese logs, sprinkle freshly-ground black pepper onto a plate or wax paper, and roll the cheese in the pepper to coat. Wrap in wax paper, and store in an airtight container in the fridge.