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!