Slice cheese into ⅛-inch thick triangles. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches).
In a nonreactive bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves. Add Jordan Extra Virgin Olive Oil and gently toss.
Cover and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).
To finish the plate, bring the cheese marinade up to room temperature 45 minutes before your dinner party. Toss gently again in same bowl to refresh ingredients.
Arrange the cheese slices and marinade naturally on a platter. Top with a few more citrus rinds that have not been marinated. Drizzle with additional olive oil. Garnish with a few fresh thyme sprigs and fleur de sel to taste.