Cut three even holes in your loaf and remove the insides. Save for later. Fill one hole with a layer of reblochon, then garlic and thyme. Repeat until there are 3 layers. Do the same with the remaining holes, but with the different flavours. Brie with onion and bacon and the camembert with honey, rosemary and garlic.
With the pieces you removed previously, slice into dip-sized sticks and brush with garlic butter.
Put the dippers and the stuffed loaf on a baking tray and bake for 20 minutes at 190°C.