The other noticeable difference is the creaminess of the outer layer. I like to say that the amplitude of the ash line will increase as the cheese gets fluid enough to let gravity act of the solid layer of ash. Signs of aging will be the inconsistancy of the vegetable ash. I’ve actually been holding this particular wheel in my backstock since January. The inner layer of goat cheese remains crumbly and tart. The result is that the brown layer is sweeter with reduced acidity. As the complex fats at proteins get broken down into simple amino acids and sugars the flavors change drastically. candidum feasts on the cheese! The outside layer of mold breaks down the protein and fat in the cheese. The next thing we notice is the tan layer coating the outside. This method is practical, a tribute to tradition, and it happens to taste great! Back in the low tech days, cheese makers work milk their herd and cream in the morning, cover the curd with vegetable ash to keep out the insects and contamination, and then come back in the afternoon for round two. Humboldt Fog was created as an homage to the French Cheese, Morbier. Most notably: the vegetable ash layer in the middle. candidum is the fungus used to washed the outside layers of “soft ripened” cheeses such as brie and camembert.Īs we cut through the cheese we see the layering that takes place in the cheese making process. This is the unwrapped wheel, and the only visible aspect is the Penicillium candidum coating the outside layer with the vegetable ash peaking through. Cypress Grove Chèvre was one of the pioneers of goat milk cheeses. Humboldt Fog was the cheese that put Cypress Grove on that map in 1992. This is how I receive the wheel of Humboldt Fog. This cheese is Humboldt Fog from Cypress Grove Chèvre.

INGREDIENTS: PASTEURIZED GOAT MILK, SALT, MICROBIAL ENZYMES, VEGETABLE ASH.I’m going to start a new style of post. SERVE CYPRESS GROVE HUMBOLDT FOG WITH HONEYCOMB, PEARS, AND A CRISP WHITE WINE, OR A SALAD WITH MANDARIN ORANGES AND CRANBERRIES FOR AN EATING EXPERIENCE YOU'LL NEVER FORGET! ITS INTOXICATING TASTE AND DISTINCTIVE HIGH-CONTRAST LOOK, MAKE IT AN EXCELLENT ADDITION TO CHEESE PLATES AND CHARCUTERIE BOARDS.ĬYPRESS GROVE CREAMERY MAKES HUMBOLDT FOG FROM A HANDFUL OF SELECTED LOCAL DIARIES, DELIVERING A DELICIOUS AND CONSISTENTLY EXQUISITE CHEESE EVERY TIME. CHARACTERIZED BY NOTES OF TANGY FLAVOR, REMINISCENT OF BUTTERMILK, IT’S COMPLEMENTED BY FRESH FLORAL FLAVORS AND A CLEAN, ALMOST CITRUSY FINISH. EACH HANDCRAFTED WHEEL BOASTING A THIN LAYER OF EDIBLE VEGETABLE ASH, DIVIDING THE AGED GOAT CHEESE IN HALF. DENSE AND VELVETY, IT'S NOT ONLY ITS NAME THAT REMINDS ONE OF THE THICK FOG BUT ALSO ITS TEXTURE.ĬREAMY AND LUXURIOUS, CYPRESS GROVE HUMBOLDT FOG IS THICK AND SPREADABLE, WITH A DELIGHTFUL TANGY FINISH. HUMBOLDT FOG GETS ITS NAME FROM THE COUNTY IN WHICH IT’S MADE, HUMBOLDT CALIFORNIA, AND THE ROLLING FOG THAT COMES IN OFF THE OCEAN EVERY MORNING. THIS MASTERPIECE OF TASTE AND TEXTURE PAVED THE WAY FOR A WHOLE NEW GENRE OF GOAT CHEESE PRODUCTION IN THE UNITED STATES AND LAID THE FOUNDATION FOR A HOST OF OTHER DELICIOUS CHEESES MADE IN ITS WAKE. 2/3 POUND CYPRESS GROVE HUMBOLDT FOG - AGED GOAT MILK CHEESEĬYPRESS GROVE’S DELICIOUS GOAT CHEESE, HUMBOLDT FOG, IS ONE OF A KIND AND A TRUE CHEESE PIONEER! CONCEIVED IN A DREAM BY CYPRESS GROVE’S FOUNDER, MARY KEEHN, HUMBOLDT FOG WAS THE FIRST SOFT-RIPENED GOAT CHEESE MADE IN AMERICA.

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