Remove the cheese from their wrapping and transfer onto a baking tray lined with baking paper. Score the cheese with a pointed sharp knife into diamond shapes. Insert garlic and rosemary in the slits, top up with the nuts and drizzle with honey. Bake in a hot oven for 15 minutes before serving. For the biscuits, mix the flour and semolina in a mixing bowl, add in the yeast, sundried tomatoes, oregano and a pinch of salt. Pour in the olive oil and knead into smooth elastic dough. Cover and allow resting in a warm place for 30 minutes. Turn out the dough onto a lightly dusted surface with semolina and roll into a 5mm thick sheet. Prick with a fork and cut into the desired shapes. Place onto greased baking tray and bake in a hot oven until dough is golden and dry. Serve the hot melted cheese accompanied with the biscuits.