Pour the heavy cream into a small saucepan and heat it over medium-low, keeping it below boiling.

Gradually whisk in the Parmesan-style cheese, stirring until it melts and achieves a smooth consistency.

Stir in the Asiago cheese until everything looks glossy and beautiful.

If the mixture thickens too much, add in 1–2 teaspoons of additional cream to loosen it.

Pass the mixture through a fine sieve to ensure an utterly luxurious texture.

Gently incorporate the toasted almonds, chopped tarragon, orange zest, and a pinch of white pepper, if using.

Transfer the mixture into a shallow dish lined with plastic wrap and smooth out the top. Cover and refrigerate for about 4–5 hours until firm yet scoopable.

In a small saucepan, combine the vinegar and honey, bringing it to a simmer over medium heat.

Stir occasionally, and let the mixture reduce by about one-third until it takes on a light syrupy consistency.

Remove from heat and allow it to cool completely; it will thicken nicely as it sits.

Scoop the chilled cheese mixture into small portions and shape them on a serving plate.

Lightly drizzle the cooled honey citrus syrup over your cheese portions.

Add a small sprig of tarragon and an optional touch of orange zest for garnish.