Pour the honey and lavender flowers into a small saucepan over low heat and give it a stir. Once the honey just barely starts to bubble around the edges, turn off the heat and let steep for a minimum of one hour, or up to 24. Pour the honey through a fine mesh sieve and use the back of a spoon to press the lavender flowers to extract all of their flavor and every last drop of honey. Set aside.

Remove the rind from the cheese, then cut into cubes. Dredge in flour, then dip in the egg, then coat with panko. Repeat with all the remaining cheese cubes, then place them in the refrigerator to set while you heat up the oil.

Heat about 1 inch of vegetable oil in a medium saucepan with high sides. You want the oil to be fairly hot, around 375-400 degrees, so that the outside crisps up before the cheese oozes out. Drop a few breaded cheese cubes in the hot oil, being sure not to overcrowd the pan, and move them around, turning once if needed, until browned and crisp on all sides. Remove with a slotted spoon or strainer on to paper towels to drain, and sprinkle with a little bit of salt while still hot. Repeat with the remaining cheese.

To serve, arrange the hot fried cheese cubes on a platter, then drizzle generously with the lavender honey. Skewer with toothpicks and serve immediately.