Slice the cheese wheel in half crosswise. Set aside.
In medium skillet over medium heat, melt butter. Add diced pear and cook until tender (about 3 minutes.)
Stir in brandy and cook 1 minute more.
Add rosemary and stir to combine.
Remove from heat and spread over bottom half of reserved sliced cheese wheel, reserving 2 T mixture for garnish. Transfer cheese to serving plate.
Return the skillet to stove and heat vinegar and honey until simmering. Simmer until slightly thickened, about 3 minutes.
Cool for 5 minutes.
Pour half the glaze over the cheese and reserved pear mixture.
Top with remaining half of the cheese wheel and pears. Drizzle with remaining glaze and garnish with walnut halves and rosemary.
Serve immediately.
