Remove both cheeses from the refrigerator 30–60 minutes before serving so they come to room temperature. This allows full flavor and softer texture. About 30 minutes before plating, unwrap the soft ripened cheese and place it whole on the board. Cut the semi-hard cheese into a mix of thin wedges and small bite-size cubes to offer textural contrast.

Warm the soft cheese (optional)

If you want a warm, creamy element, preheat oven to 180°C (350°F). Place the whole soft cheese in a small ovenproof dish, drizzle 1 tsp honey and a few walnut halves on top, and bake 8–10 minutes until just soft but not melted away. Remove and let sit 2 minutes before transferring to the board.

Accompaniments

Prepare the baguette

Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12–14 slices about 1–1.5 cm thick. Brush both sides lightly with the 1 tsp extra-virgin olive oil and place on a rimmed baking sheet. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Cool slightly.

Prepare grapes and walnuts

Rinse the muscatel grapes, dry thoroughly, and leave some clusters intact for presentation; remove several loose grapes to scatter around the platter. Coarsely chop half the walnuts and leave the rest in halves for garnish. If walnuts taste flat, toast them in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant and lightly browned; cool.

Prepare condiments

Spoon the fig jam into a small serving dish. Warm the honey slightly (10–15 seconds in the microwave or in a small bowl over simmering water) so it is pourable. Place both near the cheeses. Season the chopped walnuts with a pinch (about 1/8 tsp) of flaky sea salt and a few grinds of black pepper to enhance flavor.

Assembly & plating

Choose a wooden board or large platter. Place the soft ripened cheese slightly off-center and the semi-hard cheese opposite it. Arrange toasted baguette slices in a fan or small stack near the cheeses, leaving room for grapes and condiments.

Place small bowls with fig jam and honey on the board near the cheeses. Scatter the grapes in small clusters around the cheeses, concentrating some near the soft cheese for color contrast. Distribute toasted walnut halves and the chopped walnuts evenly; sprinkle the seasoned chopped walnuts over the baked soft cheese if used.

Sprinkle the flaky sea salt and freshly ground black pepper lightly over the semi-hard cheese pieces. Garnish the board with the rosemary sprig and optional microgreens or thyme for freshness and aroma. Insert small cheese knives or toothpicks so guests can serve themselves.

Final check: ensure every ingredient on the ingredient list appears on the board (cheeses, baguette, grapes, walnuts, honey, fig jam). Serve at once so soft cheese remains at ideal spreadable temperature.