In a small saucepan, pour the heavy cream and gently warm it over medium-low heat until it’s steaming, but not boiling.

Gradually stir in the grated Parmesan-style cheese until it’s completely melted and smooth.

Mix in the Asiago cheese until the cream is glossy and well-combined, adding a teaspoon of cream if it thickens too much.

Pour the mixture through a fine sieve to achieve a silky texture; discard any solids.

Gently fold in the toasted almonds, chopped tarragon, orange zest, and a pinch of white pepper, if desired.

Transfer the mixture to a shallow dish lined with plastic wrap, smoothing out the top. Cover and refrigerate for 4–5 hours until firm but still scoopable.

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

Allow the mixture to reduce by about one-third until it achieves a light syrupy consistency. Remove from heat and let it cool completely; it will thicken as it sits.

Once the cheese mixture is chilled, use a teaspoon or small scoop to portion it out into little mounds on a serving plate.

Lightly drizzle the cooled honey citrus syrup over the cheese portions, and garnish with tarragon sprigs and an extra sprinkle of orange zest if desired.