It's Cypress Grove's signature cheese, and it's easy to see why. As cheese lovers, we here in the test kitchen were thrilled to sample a favorite of ours, an award winning cheese called Humboldt Fog. , a prominent domestic goat cheese producer in California. in Pennsylvania and Murray's in New York.Recently we got a package from Cypress Grove If not, Cypress Grove ships, as does Di Bruno Bros. Ready to try Humboldt Fog? Lucky for you, Humboldt Fog (and many of Cypress Grove's offerings) are widely carried! There's a good chance you can find some at your local grocery store. Depending on your palette, isolating the creamline could make for some surprising bites, so if you try this in salad form, be mindful of your cutting technique. I think that could taste very good, but only if each bite of cheese offered both the paste and creamline. This particular list of food pairings makes it sound like Humboldt Fog would make a classy salad. Fresh fruit balances the cheese's broodiness, and a fresh lemon squeeze brightens the citrusy paste. I cut the sharpness of the creamline with a touch of honey you can also try a jam. Since the cheese is flavorful on its own, my personal preference is to steer toward a simple olive oil cracker, however I can see how some herbs would be just as nice.
HUMBOLDT FOG PREGNANT CRACKER
Humboldt Fog has a crumbly center, so this cheese definitely needs a vehicle - whether that's a cracker or wide toasted walnut is up to you.
HUMBOLDT FOG PREGNANT FULL
Check out the full list (from 2010 on) here. Humboldt Fog has won many awards since its creation in the 1980s, including a number of first and second place medals from the American Cheese Society, World Cheese Awards, California State Fair, and more. With updated fly-away technologies, the ash no longer offers any benefits beyond looking cool. Humboldt Fog's additional central line of ash is a nod to French Morbier. Now, cheesemakers coat cheeses in ash simply to keep that tradition alive.
Traditionally, cheesemakers would sprinkle ash on the outside of their cheese curds to keep flies away throughout the aging process. The aforementioned vegetable ash is completely flavorless and purely decorative. In fact, its flair for drama is perhaps the best thing about this cheese. In general, I don't like funky cheese, and I do enjoy Humboldt Fog, especially when I'm feeling moody and toggling between Olivia Rodrigo and Giveon. However, even with a more mature wheel, I wouldn't characterize this cheese as funky the paste really does balance out the flavor. This cheese ripens from the outside in - hence the freshness of the center - so the more aged it is, the thicker the creamline will be and the funkier it will taste. The outer gooey bulge is the creamline smooth center is the paste. "Mold" was another one, even though many cheeses are mold-ripened, including the bloomy Humboldt Fog.) ("Ammonia" is one of the words we weren't supposed to use when describing cheese at the cheese shop because it might scare people.
Despite its questionable appearance, the rind is pretty tasteless, giving a slight ammonia kick, which sounds dangerous and unappealing, but mixes with the creamline and paste quite nicely.
The paste is mild and fresh, a creamy, light citrus burst mixed into the fudgy texture, while the creamline softens the texture but adds a punch of funk. The ash also coats the inside of the rind - and is the reason many people confuse it with a blue cheese - surrounding a gooey creamline, which together enclose the central paste. Also appropriate: it's striking, making it a perfect cheese-plate cheese to up your aesthetic with no added effort.Ī surface-ripened goat cheese from Cypress Grove in Arcata, California, Humboldt Fog is characterized by a distinct line of vegetable ash through the center of the wheel. Humboldt Fog has a brooding depth to it, which feels right if you've ever been in a Northern California forest, where nature is very big and mysterious, and even more so on a foggy day. Flavor notes : fresh cream, citrus, sharp funk
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