Using a sharp knife, carefully remove the entire top portion of the rind; it helps if the wheel is cold before cutting.

Position a grill grate high above a medium/low heat fire or bed of coals and line with fresh fig leaves. Place the wheels of cheese, cut side up, on the fig leaves. Warm the cheese over the fire until nicely melted and scoopable, 15–20 minutes, making sure the cheese rounds don’t get too warm and lose their structure.

Drizzle the cheeses generously with honey, sprinkle with lavender blossoms and finish with cracked pepper. Serve with crostini for dipping. Serves 6–8.