Espelette is a pepper. It’s probably espelette infused honey. Maybe substitute with red peppercorns and smoked paprika?
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The more I research the harder this recipe is to try to recreate - “progress milk barn cheese” is a creole cream cheese from Louisiana / Mississippi that is hardly made anymore by anyone. When I research substitutes I get “It’s like yogurt”. 
No wonder the dish tasted special - they put in the effort to make it so. Anyone have suggestions? It should be a cows milk.
Maybe Lebne?
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