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Honey-Truffle Mousse with Lime and Truffle Tremor

Truffle Tremor from Cypress Grove checks all of our boxes. Dense, savory, creamy-yet-cakelike—you’d be hard-pressed to find a cheese that contains this much variety in one wheel. As such, the black truffle-dotted goat cheese holds its own on a cracker or baguette, without the aid of most accompaniments (save maybe a drizzle of honey). But because of its huge personality, home cooks might be stymied when it comes to incorporating Truffle Tremor into recipes. The key is to let the cheese’s profile shine alongside subtly contrasting flavors. We think we’ve cracked the case with a sweet, tangy, honey-and-citrus-laced mousse that’s as at home at the breakfast table as it is at dessert. 

Honey-Truffle Mousse with Lime and Truffle Tremor


  • 3 limes
  • 1 cup sugar
  • 1 cup water
  • ½ pound Truffle Tremor rind removed, at room temperature
  • 1 cup cream
  • 2 tablespoons honey
  • Pinch of flaky finishing salt


  • ► Slice 2 limes into medallions, as thin as possible, horizontally through the center.
  • ► In a wide, shallow pan over medium heat, heat sugar and water, stirring occasionally until sugar completely dissolves. Reduce heat to medium-low, so it maintains a simmer, and add lime slices. Simmer for 30 minutes, stirring and flipping slices occasionally.
  • ► Once done, place caramelized lime slices on a baking sheet lined with parchment paper. Heat oven to 200°F. (Alternatively, if you wish to serve mousse the following day, you can let lime slices dry overnight. If choosing this option, skip the next step.)
  • ► Bake lime slices for 1 hour (with convection if you have it), flipping every 15 minutes.
  • ► Combine cream and honey and whip until stiff peaks form. Separate ¾ of the mixture and set aside. Zest remaining lime and set aside.
  • ► Crumble cheese into ¼ cream mixture and beat until soft and creamy. Fold in remaining cream mixture along with most of the lime zest, saving some for finishing. Using a piping bag (or plastic bag with a snipped corner), pipe mousse into small jars or bowls, cover, and chill for at least 1 hour. When ready to serve, top with flaky salt, reserved lime zest, and caramelized lime slices.

Cypress Grove

Cypress Grove was founded in 1983 by Mary Keehn. Cypress Grove is one of America's best known artisan goat cheese companies and makers of the iconic Humboldt Fog.

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