For the Whipped Goat Cheese: Combine the goat cheese, milk, cardamom, black pepper, salt – whip with a hand mixer and high speed until the mixture is smooth and creamy. Add the scallions ( dark green part only) and mix on low speed until incorporated.
For the Marinated Parmesan: In a med. bowl, stir together extra-virgin olive oil, finely chopped fresh parsley, smashed garlic, finely chopped oregano, lemon juice; and grated lemon zest. Add Parmigiano Reggiano, broken into small bite-sized chunk and stir until well coated. Let stand at room temperature for 1 hour or refrigerate up to 2 days. Remove garlic cloves before serving.
For the Honeyed Feta: Set your cubed Feta on a serving plate or cheese board. Using a honey dipper (or just a fork), drizzle honey over the cheese and top with black and white sesame seeds.
Serve with crudite and crackers!