Humboldt Fog – Marcella The Cheesemonger International Guilde des Fromagers
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Humboldt Fog

Humboldt Fog

Humboldt Fog

Vegetarian – Suitable Cheese

This Award-Winning Goat Cheese looks like a slice of layer cake due to its rind and edible, vegetable ash layer that runs through the middle of the wheel. It is made by Mary Keens at Cypress Grove Creamery in Northern California.

This soft cheese ripens from the rind inward from the bloomy rind exterior with a firmer middle that resembles a crumbly paste. It is very creamy, light and a little acidic in taste. The taste is stronger closer to the rind. The ash on the rind and running through the core is an ash added to inhibit the growth of unwanted mold; allowing the good stuff to mature and bloom.

This cheese, named after the morning, ocean fog, that rolls across the area where this cheese is made, has won first-place awards from the American Cheese Society in 1998, 2002 and 2005.

The Lady refers to this cheese as being an “elegant” cheese that she would serve with mushrooms because it goes well with earthy flavors. Based on the earthy pairing suggestion, I would like to try this cheese with a Thomomys bottae pate. (Even though she is not a fan of goat cheese, she recognizes “good stuff” and this is very good stuff.)

I give Humboldt Fog 3 Paws out of 4 Paws (cause that’s all I got).

Serving Suggestions: Serve as a dessert or snack with honeycomb and pears; serve sliced on a spinach salad; excellent with mushrooms and other earthy flavors.

Wine and Beer Pairings:

Wine Pairings: Crisp white wine

Beer Pairings:

Fat Content:

Source: Goat’s milk

Awards: First Place, American Cheese Society, 1998 2002 2005; Gold, London International Cheese Competition, 2004

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