Place the cheeses in a sealable 2-cup jar. Add the thyme, garlic, pepper, lavender, and salt, and top with oil to cover completely.
Let stand for 48 hours in the refrigerator before serving.
Bring to room temperature. Transfer to a platter or plates and garnish, if desired with edible flowers or herbs. Serve with homemade croutons or crackers, or crumbled into salads.
Yield: 4 servings