Patrick Oconnell
Is Humboldt Fog blue cheese? This is a common question, given the grey line running through the centre of the cheese and around the outside under the rind. However, despite appearances, it is not a blue cheese. The line is, in fact, a completely edible vegetable ash. The ash adds to the unique flavour and texture of the cheese, which is made from goat's milk.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft-ripened goat cheese |
| Manufacturer | Cypress Grove |
| Manufacturer Location | Humboldt County, California |
| Cheese Layers | 4 distinct layers: bloomy rind, oozy creamline, cake-like paste, and a thin layer of vegetable ash in the center |
| Cheese Ripening | Ripens from the outside in |
| Texture | Creamy, cakey, gooey, crumbly |
| Flavor | Mildly acidic, creamy, light, stronger flavor near the rind, tangy, earthy, floral notes, herbaceous overtones, and a clean citrus finish |
| Shelf Life | 98 days uncut for 3lb and 5lb wheel, 84 days uncut for 1lb wheel |
| Storage | Store in the vegetable crisper in the fridge, wrapped in parchment or wax paper, then loosely in plastic wrap |
| Serving Temperature | Remove from the fridge an hour before serving, best experienced at room temperature |
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What You'll Learn
Humboldt Fog is a goat's milk cheese
Humboldt Fog is a mould-ripened cheese with a central line of edible white ash, similar to Morbier. The cheese ripens from the outside in, starting with the bloomy mould exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the initially crumbly core is converted to a soft-ripened texture. The bloomy mould and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic, with a stronger flavour near the rind.
Humboldt Fog is not a blue cheese, although it is often mistaken for one. The grey line running through the centre of Humboldt Fog and around the outside under the rind is an odourless, tasteless, and completely edible vegetable ash. The vegetable ash adds a beautiful aesthetic and is an ode to the French cheese Morbier, but it also helps the mould to grow on the outside of the cheese. Goat cheese is quite acidic, and the ash helps to raise the pH and encourages mould growth, which in turn becomes the rind of the cheese or the mould exterior.
Humboldt Fog is a creamy, cakey, and gooey goat's milk cheese. It is a soft-ripened cheese with a creamy texture and bloomy mould. It is best served at room temperature to enjoy the full spectrum of flavours. It is recommended to remove Humboldt Fog from the refrigerator at least one hour before serving. It is also important to store the cheese correctly, keeping it cold (32°–40°F) and wrapped in waxed paper or parchment paper to allow the cheese to breathe as it continues to ripen.
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It is not a blue cheese
Despite the common misconception, Humboldt Fog is not a blue cheese. It is a goat's milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. The cheese is named after the local ocean fog that rolls in from Humboldt Bay.
Humboldt Fog is a mold-ripened cheese with a central line of edible white or vegetable ash, which is grey or blue-grey in colour. This ash line is a tribute to the French cheese Morbier. The ash is not only aesthetic but also functional, helping to raise the pH of the goat cheese, which is quite acidic, and encouraging the growth of mould on the outside of the cheese, which then becomes the rind. The cheese ripens from the outside in, with the mould breaking down the proteins in the cheese and creating a gooey creamline under the rind.
Humboldt Fog has a creamy texture and a mildly acidic flavour, with a stronger flavour near the rind. It is a soft-ripened cheese, and its unique flavour and texture have made it a popular and highly-awarded variety, with accolades from the American Cheese Society in 1998, 2002, 2005, and 2019. Its distinctive appearance, with the ash line, has also made it one of the most copied styles of American cheese.
While blue cheese also has a distinctive flavour and appearance due to the presence of mould, it is typically made from cow's milk, sheep's milk, or a combination of the two. The mould in blue cheese is created by the introduction of Penicillium cultures, which are not present in Humboldt Fog. Blue cheese also tends to have a stronger, sharper flavour than the milder Humboldt Fog.
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It has a distinctive layer of edible vegetable ash
Humboldt Fog is a goat's milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog that rolls in from Humboldt Bay. It is a creamy, cakey, and gooey cheese with a microbial (non-animal) rennet type and an optimal shelf life of 98 days uncut for 3lb and 5lb wheels.
Humboldt Fog has a distinctive layer of edible vegetable ash. This ash layer is a defining feature of the cheese, adding to its unique appearance and flavour profile. The ash is completely edible and is tasteless, neither adding nor detracting from the flavour of the cheese. It is added to the cheese as a tribute to the French cheese Morbier, which also features a layer of ash. The ash in Humboldt Fog serves a functional purpose as well, helping to raise the pH of the goat cheese, which is quite acidic, and encouraging the growth of mould on the outside of the cheese. This mould then becomes the rind of the cheese, contributing to its soft-ripened texture and overall character.
The addition of vegetable ash to Humboldt Fog is a delicate and precise process. Each handcrafted wheel of cheese features a thin ribbon of ash carefully placed within its centre. This ribbon of ash separates the light, cakey layers of the cheese, creating a beautiful contrast and adding to the complexity of the cheese's texture and flavour. The ash also contributes to the overall aesthetics of the cheese, making it visually appealing and helping it stand out from other cheeses.
The vegetable ash used in Humboldt Fog is typically made from plants, such as bark, wood, or even specific vegetables. The process of creating vegetable ash involves burning these plant materials at high temperatures until they are reduced to ash. This ash is then carefully collected and incorporated into the cheese-making process. The specific type of vegetable ash used in Humboldt Fog may vary, but it is always food-grade and safe for consumption.
The distinctive layer of edible vegetable ash in Humboldt Fog is a testament to the cheesemakers' craftsmanship and attention to detail. It adds a unique dimension to the cheese, both visually and texturally, and helps set it apart from other cheeses on the market. The ash layer is a defining characteristic of Humboldt Fog, contributing to its reputation as one of the most iconic and highly-awarded American cheeses.
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It is creamy, cakey, and mildly acidic
While Humboldt Fog is not a blue cheese, it is a creamy, cakey, and mildly acidic goat's milk cheese. It is made by Cypress Grove, of Arcata, California, in Humboldt County, and is named for the local ocean fog that rolls in from Humboldt Bay. This cheese is defined by four distinct layers: a bloomy rind, an oozy creamline, a cake-like paste, and a thin layer of vegetable ash in the centre. The vegetable ash is edible and adds a beautiful aesthetic, as well as helping to raise the pH of the goat cheese and encouraging the growth of the mould exterior.
Humboldt Fog is a soft-ripened cheese with a creamy texture and a mild flavour that intensifies as it matures. The cheese ripens from the outside in, with the mould used to create its rind breaking down the proteins in the paste, resulting in a gooey creamline under the rind. The bloomy mould and ash rind are fairly tasteless, but the cheese becomes stronger in flavour near the rind.
The cheese is handcrafted into wheels with a ribbon of edible vegetable ash, and has a microbial (non-animal) rennet type. It has an optimal shelf life of 98 days uncut for 3lb and 5lb wheels and 84 days uncut for 1lb wheels. To optimise the quality of Humboldt Fog, it is recommended to keep the cheese cold (32°–40°F) and wrapped in waxed paper. It is best to remove the cheese from the refrigerator about an hour before serving to allow it to reach room temperature and experience the full spectrum of flavours.
Humboldt Fog is a highly awarded cheese, having won Best of Class from the American Cheese Society in 1998, 2002, 2005, and 2019, as well as Best of California at the California State Fair in 2019. It is a popular choice for those new to more "bougie" cheeses and is considered a masterpiece that paved the way for soft-ripened goat cheese in America.
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It is an award-winning cheese
Although Humboldt Fog is not a blue cheese, it is a highly awarded one. It is a creamy, cakey, gooey goat's milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog that rolls in from Humboldt Bay. It is an uncooked pressed cheese made from pasteurized goat's milk.
Humboldt Fog is a 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 flavor near the rind.
Humboldt Fog has won numerous awards, including first-place awards from the American Cheese Society in 1998, 2002, and 2005. It also won Best of Class, American Cheese Society in 1998, 2002, 2005, and 2019, and Best of California at the California State Fair in 2019. It was awarded 2nd place by the American Cheese Society in the Soft-Ripened Goat's Milk category.
Humboldt Fog is a popular cheese, although some consider it overrated. It is often paired with honey, prosciutto, tart apple, and Marcona almonds. It can also be crumbled over a salad. To optimize its quality, it should be kept cold (32°–40°F) and wrapped in waxed paper. It should be removed from the refrigerator at least one hour before serving.
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Frequently asked questions
No, Humboldt Fog is not a blue cheese, but that is a common misconception. The grey or blue line running through the centre of Humboldt Fog and around the outside under the rind is an edible vegetable ash.
Humboldt Fog is a goat's milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County.
Humboldt Fog is creamy, light, and mildly acidic with a stronger flavour near the rind. It has been described as "bougie" and overrated.
The best way to keep cheese fresh is to store it in the vegetable crisper in your fridge. Before doing so, wrap it in parchment or wax paper, then wrap it loosely in plastic wrap.
Remove the cheese from the fridge an hour before serving, as cheese is best experienced at room temperature to enjoy the full spectrum of flavours. Drizzle with honey and serve with prosciutto, tart apple, and Marcona almonds.
