Goat Cheese, Avocado Coulis, Rosemary Honey, Micro Arugula, Toasted Baguette | Chef James Martin of Bocadillo Market

Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA

Cypress Grove Humboldt Fog Goat Cheese, Fermented Garlic Honey, Kumquat Jam, Olive Tapenade, Speck, Sourdough Crostini | Chef Dresden Kaiser of Superfine Playa

Cypress Grove Humboldt Fog Goat Cheese, Spring Pea Purée, Snow Peas, Snap Peas, Honey Dates, Toasted Walnuts, Walnut-Date Vinaigrette | Chef Travis Passerotti of Ghisallo

Cypress Grove Humboldt Fog Goat Cheese, Kumquat Marmalade, Pistachio Dukkah, Pickled Green Strawberry, Frisée | Chef James Martinez of Manhattan Beach Post

Cypress Grove Humboldt Fog Goat Cheese, Toasted Pecan Caramel, Black Pepper, Toasted Ciabatta | Chef Greg Inga of Son of a Gun

Cypress Grove Humboldt Fog Goat Cheese and Honey Foam | Chef Alisa Vannah of Mr. T

Cypress Grove Humboldt Fog Goat Cheese, Preserved Kumquats, Fermented Mustard, Caramelized Onions, Pullman Bread | Chef Sieger Bayer of Here’s Looking at You

Cypress Grove Humboldt Fog Goat Cheese, Brown Sugar, Honey | Pastry Chef Warren Schwartz of Magpie’s Softserve

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern

Maitake Mushrooms, Goat Cheese, Pomegranate-Basil Vinaigrette | Finn Stern of DAYTRIP

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen