In the bowl of an electric mixer fitted with a paddle attachment, beat goat and blue cheese until light and fluffy. This may take a few minutes.

Using a sharp, serrated knife slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 c goat cheese mixture on bottom half of Brie. Sprinkle with toasted walnuts. Top with other half of Brie, cut side down, on top of walnuts.

Using a spatula, spread remaining goat cheese mixture over Brie. Chill 2 hours or even overnight.

Up to 1 hour before serving, combine port, honey and 2 sprigs of thyme in a small pot. Bring to a boil over medium high heat and cook until reduced by half- about 6 minutes. Add sliced grapes and cook 30 seconds more. Using a slotted spoon, transfer grapes to a small bowl to cool. Reduce remaining liquid until thickened, about 6 minutes more. This will become very syrupy. Remove from heat. If left to sit for too long this will become hard and difficult to drip over cheese as it will be like sticky candy.

Just before serving, arrange cake on a platter and arrange reserved grapes over top. Drizzle with port mixture. Top with thyme sprigs to achieve the pretty effect! Serve with dried fruits and an assortment of crackers.