1. Split the two Creamy Whites in half.
2. Place the bottom halves next to each other and add semi-dried tomatoes, basil and thyme.
3. Top with a little bit of freshly ground pepper and salt.
4. Place the top halves of the Cream White on top.
5. Allow the cheese to rest in the fridge for a couple of hours to allow the flavours from the herbs and tomatoes to develop before serving.
6. Serve with crackers, pesto and olives.