Humboldt Fog’s Taste
Mary Keehn started as one of the country’s premier Alpine goat breeders. She eventually had to do something with the milk of 50 Alpine goats, so she decided to make some cheese. Decades later, she’s known as one of the finest chevre producers in America. Cypress Grove now produces a wide variety of goat cheese from the milk of several Northern California farms. The Fog is their flagship cheese, ashed both through the center and the outside with organic vegtable ash. The ash in the center is nothing but a racing stripe, but the ash on the outside helps the downy white penicillium candidum mold to grow. The molds and yeasts on the rind help the protein breakdown that results in the zippy, creamy edge. The flavor of the cheese is subtle, lemony, and creamy. It captures perfectly the luscious tang of goat cheese without any animal undertones. Clean and bright!
Serving Humboldt For
Drizzle with honey and serve with prosciutto, tart apple and marcona almonds. Crumble atop mixed baby greens and roasted beets and serve with a simple vinaigrette. Pairs perfectly with wheat beer, porter, pale ale, IPA, stout or Sauvignon Blanc, Demi-Sec Sparkling Wine, Pinot Grigio or sweet sherry, Zinfandel and Pinot Noir. For optimal cheese enjoyment, keep cold (33°–35°F) and wrapped in waxed paper. Re-wrapping soft-ripens cheese in wax or parchment paper allows the cheese to breathe as it ripens.
Temper at least one hour before serving!
Paying homage to French Morbier which has a similar layer of ash in the center, this pasteurized cultured goat milk, salt, enzymes, and vegetable ash is aged only three weeks. Cypress Grove Creamery gets unique inspiration from the salt-etched voluminous fog that coolly rolls in nearly every day. As Humboldt Fog ages, its subtle tanginess grows more pronounced and a runny edge of thick and delicious ooze begins to develop under the rind and drift to the center of the cheese