Remove any plastic packaging from the cheese and return it to its wooden box. Place on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Meanwhile, toast the pecans in a small frying pan for 3–5 minutes until lightly browned, then set aside. Put the maple syrup and sugar in a small saucepan and bring to the boil. Cook for 1 minute until foamy.
Take the cheese from the oven and cut a small cross in the centre. Drizzle over the maple syrup, scatter with the pecans and thyme and serve with plenty of crusty bread.