In a medium saucepan, combine the water, wine, sugar, and salt. Bring to a simmer over medium-high heat until the sugar is dissolved.

Reduce heat to medium and simmer for 5 minutes. Turn off the heat.

Scrape the insides of the vanilla bean into the liquid and add the remaining bean. Add the raisins.

Let steep uncovered for at least 1 hour at room temperature.

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Drain the raisins (saving the liquid) and put them into a jar with a lid. Put the liquid back in the saucepan and bring to a boil.

Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 15 minutes or so, watching it carefully so it doesn't burn. If it starts to foam, remove from heat immediately; remove vanilla bean pod and discard.

Pour the liquid over the plumped raisins; set aside.

Place the cheese rounds on the baking sheet and prick the top with the fork about a dozen times.

Scoop a heaping 1/4 cup of the raisins and syrup over each smaller round (or double it for one large round).

Slide into preheated oven and bake for ~15 minutes or until cheese is warm and soft.

Use a wide spatula to lift the cheese to a serving tray.

Serve with slices of toasted baguette, crackers, or crusty bread for scooping and shmearing.