Patrick Oconnell
Humboldt Fog is an award-winning goat milk cheese made by Cypress Grove, of Arcata, California. It is named after the local ocean fog that rolls in from Humboldt Bay. The cheese has a distinctive layer of edible vegetable ash running through its centre, inspired by French Morbier cheese. It is creamy, light, and mildly acidic, with a stronger flavour near the rind. When serving Humboldt Fog, it is recommended to drizzle it with honey and serve it with prosciutto, tart apple, and Marcona almonds. It can also be spread on slices of baguette or crumbled over a salad.
| Characteristics | Values |
|---|---|
| Cheese type | Goat milk cheese |
| Cheese texture | Creamy, cakey, gooey, soft-ripened |
| Cheese flavour | Tangy, buttermilk, fresh cream, herbs, mildly acidic |
| Cheese appearance | A ribbon of edible vegetable ash |
| Cheese serving suggestions | Spread on baguette slices, drizzled with honey, served with prosciutto, tart apple slices, and Marcona almonds |
| Cheese storage | Refrigerate, wrapped in waxed or parchment paper |
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What You'll Learn
Pairing Humboldt Fog cheese
Humboldt Fog is a creamy, cakey, and gooey goat's milk cheese made by Cypress Grove in Humboldt County, California. It is a pressed, mold-ripened cheese with a central line of edible vegetable ash. The cheese has a creamy texture, floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the cream line develops and the flavour intensifies.
- Fruit and Nuts: Humboldt Fog pairs well with fruit such as apples, persimmons, and grapes, or quince paste. It can also be drizzled with honey and served with Marcona almonds.
- Salads: Crumble Humboldt Fog over a salad for a tasty treat.
- Breakfast: Add a savoury twist to breakfast by crumbling the cheese over scrambled eggs or spreading it on toast with jam or honey.
- Burgers: For a gourmet touch, add a slice of Humboldt Fog to a burger along with avocado, arugula, caramelized onions, balsamic glaze, and aioli on a toasted brioche bun.
- Pizza: Sprinkle Humboldt Fog on top of a pizza for a delicious and creamy twist.
- Steak: Mix Humboldt Fog with butter and spread it over steak for a compound butter with a unique flavour.
- Wine: Humboldt Fog pairs well with a variety of wines, including Cabernet Sauvignon, Demi-Sec Sparkling Wine, Gewürztraminer, Ice Wine, Light-bodied Red Wine, Mineral White Wine, Moscato, Pinot Grigio, Pinot Noir, Port, Prosecco, Riesling, Rosé, Sancerre, Sauvignon Blanc, Sparkling Wine, and Sweet Sherry.
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Serving temperature
Humboldt Fog is a soft-ripened goat's milk cheese from northern California. It is creamy, light, and mildly acidic with a stronger flavour near the rind. It is best served at a temperature of 32°–40°F. To achieve this, remove the cheese from the refrigerator at least one hour before serving.
The cheese should be kept wrapped in waxed paper or cheese paper to prevent it from drying out while allowing it to breathe and continue ripening. The optimal shelf life of Humboldt Fog is 98 days uncut for a 3lb or 5lb wheel and 84 days uncut for a 1lb wheel.
Humboldt Fog is best served at room temperature to allow the flavours to fully develop. If the cheese is too cold, the flavours will be muted and the texture will be harder and less creamy. On the other hand, if the cheese gets too warm, it may become too soft and the flavours may become overwhelming.
It is important to note that Humboldt Fog should not be served straight from the refrigerator as it will be too cold and the flavours will not be fully expressed. Similarly, it should not be left out at room temperature for too long, as it may spoil or become too soft.
Ideally, Humboldt Fog should be served within an hour of being removed from the refrigerator. This will ensure that the cheese is at the optimal temperature and texture for serving.
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Storage
Humboldt Fog is a soft-ripened goat's milk cheese and, as such, should be stored with care. Soft cheeses are more delicate than hard cheeses and can spoil more quickly. To extend the life of Humboldt Fog, it is best to store it in the refrigerator, ideally in a dedicated cheese drawer or a cool, dark part of the fridge, such as the bottom shelf at the back. It should be wrapped in waxed paper, which will allow the cheese to breathe while retaining moisture and preventing it from drying out. You can also wrap it in cheese paper, which is specially designed to regulate humidity and has an anti-fungal coating to prevent mould.
If you don't have waxed or cheese paper, you can use baking paper or greaseproof paper, but avoid using plastic wrap or cling film, as this will trap moisture and encourage the growth of bacteria. If you do need to use plastic wrap, make sure to pierce a few holes in it to allow the cheese to breathe. You can also store Humboldt Fog in an airtight container, but again, ensure that the cheese is not completely sealed off from the air.
When stored correctly, Humboldt Fog can last for up to two weeks in the refrigerator. However, it is best to enjoy it within a few days of purchasing or opening, as the flavour and texture will be at their optimal levels. If you are storing a large wheel of Humboldt Fog, you can cut off and wrap individual portions as you need them, which will help to extend the life of the cheese.
In addition to proper wrapping and storage, it is essential to handle Humboldt Fog with clean hands or utensils to prevent the transfer of bacteria. Always use a clean knife to cut the cheese, and avoid touching it with your fingers, as the natural oils from your skin can affect the cheese's texture and flavour.
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Ripening process
Humboldt Fog is a goat milk cheese made by Cypress Grove, in Humboldt County, California. It is a pressed, mold-ripened cheese with a central line of edible white ash, much like Morbier. The cheese ripens from the outside in, starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell.
As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic, with a stronger flavour near the rind. As Humboldt Fog goat cheese matures, the cream line develops and the flavour intensifies. The creamy texture and vegetable ash make this goat cheese unforgettable.
Humboldt Fog cheese is typically aged for around three weeks to three months, depending on the desired flavour profile. As the cheese ages, it develops a more complex flavour with notes of earthiness and nuttiness. Younger versions are creamier and more mild, while aged versions are firmer and more pronounced in flavour.
To optimise the quality of Humboldt Fog, keep the cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Remove Humboldt Fog from the refrigerator at least one hour before serving.
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Cheese platter companions
Humboldt Fog is a creamy, cakey, and gooey goat's milk cheese with a microbial (non-animal) rennet type. It is a soft-ripened cheese with a central line of edible white ash, inspired by French Morbier cheese. The cheese has a mildly acidic flavour and a distinctive appearance due to the ash rind. When serving Humboldt Fog cheese, there are several recommended cheese platter companions that can enhance the overall tasting experience.
Firstly, Humboldt Fog pairs well with prosciutto, a dry-cured Italian ham. The saltiness and savoury notes of the prosciutto provide a nice contrast to the creamy and tangy cheese. Secondly, tart apple slices can add a refreshing and crisp element to the platter, balancing out the richness of the cheese. Marcona almonds are also a perfect choice to include, as their crunchy texture and nutty flavour create an interesting contrast to the smooth and creamy Humboldt Fog.
For an added touch of sweetness, drizzling honey over the cheese or pairing it with a glass of bubbly cider or dry rosé can enhance the overall tasting experience. The sweetness of the honey or the crispness of the cider or rosé can help to clear the palate between bites of the rich and savoury cheese. When creating a cheese platter with Humboldt Fog, it is also important to consider the presentation and storage of the cheese. The cheese should be served cold, ideally between 32°–40°F, and it is recommended to remove it from the refrigerator about an hour before serving to allow it to reach its optimal temperature and texture.
Additionally, the cheese can be served on a bed of waxed or parchment paper, which allows the cheese to breathe and continue ripening until it is served. When storing leftover cheese, it is best to re-wrap it in wax or parchment paper to maintain its quality. By following these suggestions for cheese platter companions and serving tips, one can fully enjoy the unique and award-winning flavour and texture of Humboldt Fog cheese.
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Frequently asked questions
Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is creamy, cakey, and gooey, with a ribbon of edible vegetable ash.
To optimise the quality of Humboldt Fog, keep the cheese cold (32°–40°F) and wrapped in waxed paper. Rewrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen.
You can serve Humboldt Fog cheese in a variety of ways. Some suggestions include spreading it on slices of baguette and drizzling with honey, or adding it to a board with prosciutto, tart apple slices, and Marcona almonds. You can also crumble it over a salad.
Humboldt Fog cheese pairs well with a bubbly cider or a dry, minerally rosé. These drinks will help clear your palate of the rich cheese, so after a sip, you’re ready for your next bite.
