Andy Montoya
Humboldt Fog is a goat's milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named after the local ocean fog that rolls in from Humboldt Bay. Each wheel of Humboldt Fog has a ribbon of edible vegetable ash through its centre, inspired by French cheese Morbier. The cheese is creamy, cakey, and gooey, with a mildly acidic flavour.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft-ripened goat cheese |
| Ingredients | Pasteurized cultured goat milk, salt, enzymes, vegetable ash |
| Texture | Creamy, cakey, gooey |
| Flavor | Tangy, mildly acidic, with notes of buttermilk, fresh cream, and herbs |
| Appearance | White with a grey/blue line of ash running through the center and around the outside under the rind |
| Manufacturer | Cypress Grove, Arcata, California |
| Founder | Mary Keehn |
Explore related products
Pasteurized goat's milk
Humboldt Fog is an uncooked pressed cheese made from pasteurized goat's milk. The cheese ripens 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 into a soft-ripened texture.
The process of pasteurization involves heating the goat's milk to a high temperature, typically between 145-161°F (63-72°C), for a short period of time to kill any harmful bacteria and extend the shelf life of the milk. This process helps to ensure the safety and quality of the milk used in cheese production.
The use of pasteurized goat's milk in Humboldt Fog contributes to its unique flavor and texture. The milk is sourced from local goats in Humboldt County, California, where the cheese originated. The pasteurized milk is then carefully crafted and aged to create the distinctive characteristics that have made Humboldt Fog a highly awarded and recognized cheese.
In addition to its use in Humboldt Fog, pasteurized goat's milk is also used in a variety of other cheeses and dairy products. It is known for its creamy texture and mild flavor, making it a versatile ingredient in the cheese-making process. The pasteurization process helps to ensure the safety and quality of the milk, allowing cheesemakers to create consistent and delicious products.
Yellowstone Cheese: Where is This Golden Goodness Made?
You may want to see also
Vegetable ash
Humboldt Fog is a soft-ripened, uncooked pressed cheese. As it matures, the cream line develops and the flavour intensifies. The cheese ripens from the outside in, as the mould used to create its rind breaks down the proteins in the paste, creating a gooey creamline under the rind. 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 a highly awarded cheese, having won Best of Class at the American Cheese Society in 1998, 2002, 2005, and 2019, and Best of California at the California State Fair in 2019. It is also one of the most copied styles of American cheese.
The Evolution of American Cheese: A Historical Overview
You may want to see also
Soft-ripened
Humboldt Fog is a soft-ripened goat's milk cheese. It was created by Mary Keehn in the early 1980s and is named after the local ocean fog that rolls in from Humboldt Bay in Humboldt County, California. It is an uncooked pressed cheese made from pasteurized goat's milk.
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 originally crumbly core is converted to a soft-ripened texture. The bloomy mould and ash rind are edible but fairly tasteless. The ash helps to raise the pH of the goat cheese, which is quite acidic, and encourages the growth of the mould that becomes the rind of the cheese.
Humboldt Fog has a creamy, cakey, gooey texture and a mildly acidic flavour. It has floral notes, herbaceous overtones, and a clean citrus finish. As the cheese matures, the cream line develops, and the flavour intensifies. It is best served at room temperature and should be removed from the refrigerator at least one hour before serving.
Keto Pizza Dough Without Cheese: Frozen Options
You may want to see also
Explore related products
Mildly acidic
Humboldt Fog is a goat's milk cheese with a mildly acidic flavour. It is made from pasteurized goat's milk and has a microbial (non-animal) rennet type. It is an uncooked pressed cheese with a soft-ripened texture. 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. This gives it a creamy, light, and mildly acidic flavour, with a stronger taste near the rind.
The mild acidity of Humboldt Fog is a result of the goat's milk used in its production. Goat's milk is naturally more acidic than cow's milk, and this acidity is further enhanced by the addition of vegetable ash. The ash helps to raise the pH and encourage mould growth, which gives the cheese its distinctive flavour and texture.
The vegetable ash in Humboldt Fog is not only functional but also aesthetic. It adds a beautiful grey line running through the centre of the cheese and around the outside under the rind. This ash is completely edible and odourless, with a fairly neutral taste. It is added to pay tribute to French Morbier cheese, which also features a line of ash.
The mild acidity of Humboldt Fog makes it a versatile cheese that can be enjoyed in a variety of ways. It can be spread on slices of baguette and drizzled with honey or added to a board with prosciutto, tart apple slices, and Marcona almonds. It can also be paired with a bubbly cider or a dry, minerally rosé to enhance its flavour and provide a well-rounded culinary experience.
The Milk Behind Danish Blue Cheese's Unique Flavor
You may want to see also
Wine pairings
Humboldt Fog is a creamy, cakey, and gooey goat's milk cheese with a distinct ribbon of edible vegetable ash in the centre. It has a mildly acidic flavour, with a stronger taste towards the rind. When it comes to wine, there are several options that can be paired with Humboldt Fog:
- Demi-Sec Sparkling Wine
- Sauvignon Blanc
- Pinot Grigio
- Rosé
- Sweet Sheet
- Zinfandel
- Pinot Noir
- Vouvray
These wine pairings can help enhance the flavour of the cheese, providing a delightful sensory experience. The dryness and minerality of a rosé, for example, can effectively clear the palate of the rich cheese, preparing you for the next bite. Similarly, the crispness and acidity of a Sauvignon Blanc can cut through the creaminess of the cheese, creating a well-rounded tasting profile.
When serving Humboldt Fog, it is recommended to remove it from the refrigerator at least one hour before serving. This allows the cheese to reach its optimal temperature and texture.
Philly Cheese Steak: Sliced Beef, Melty Cheese, and More!
You may want to see also
Frequently asked questions
Humboldt Fog is a goat's milk cheese. It is an uncooked pressed cheese made from pasteurized goat's milk.
Humboldt Fog is creamy, cakey, and gooey with a mildly acidic flavour. It has notes of buttermilk, fresh cream, herbs, and citrus.
The grey line is made of edible vegetable ash. It is odourless and tasteless.
Humboldt Fog can be spread on slices of baguette and drizzled with honey or added to a board with prosciutto, tart apple slices, and Marcona almonds. It can be paired with a bubbly cider or a dry, minerally rosé.
