1. Rinse vine leaves in water, pat dry on tea towel. Remove rind from both cheeses.
2. Wrap in vine leaves to form small parcels. Arrange parcels in an oiled ovenproof dish, with the ends underneath. Brush with olive oil.
3. Cook in a hot oven Mark 7 (220°C) 425°F for 10 to 12 minutes, or until the leaves start to darken and parcel feels soft. Serve with crusty bread.