Make fresh goat cheese: warm goat milk to 105 F degrees, stir in 2 Tbs goat cheese to activate cheese bacteria, add lemon juice, let ferment overnight. Pour curds in dish towel in collarder, drain, twist towel to press liquid wey out. Save wey.

Press till cheese is solid, remove kitchen towel, form two cheese wheels. Save one Tbs fresh cheese to make future goat cheese. Brine wheels in 1/3 cup of salt water in dish. Dry.

Slice fresh goat cheese wheel horizontally. Bake four slices of apple, dice, press into top and bottom of each cheese wheel together with crushed nuts, sunflowerseeds, fennel. Sprinkle with sugar, bake a carmellized crust over the cheese in some olive oil in warm skillet. Cool in fridge till hard, cut in 8 wedges, drizzle honey over. Serve.