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Humboldt fog cheese logo9/7/2023 ![]() No, it's not a brie, and no, it's not a blue cheese. This cheese is a true crowd-pleaser, both beautiful and impressive, yet approachable and delicious. We won't read off the long list of awards this cheese has received, but trust us, they're numerous. A line of dark ash delineates the rind and another thin line of ash runs through the core of the cheese, representing the line of thick morning fog in Humboldt. Elegant and luscious, this three-week old goat cheese pays homage to classic French Morbier with a thin. Finally, the rind introduces a soft texture with notes of white mushroom. Humboldt Fog is Cypress Groves signature cheese. Just under the rind, you'll find the 'creamline': a layer of gooey, softer cheese with saltier, more savory flavors. The center is dense and tangy with a lemony fresh flavor and clean finish. The result is a stunning dual-layer goat cheese of contrasting black and white. For aesthetic appeal (and inspired by French cheese Morbier), a flavorless layer of vegetable ash runs through the center. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. Humboldt Fog is a goat cheese, with the rind like a brie. Conceived in a dream (yes, really) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Over 40 years later, Cypress Grove is a leader in American cheese, and makes exquisite goat cheeses from happy California goats. Two goats turned into more goats and more milk, leading to the founding of Cypress Grove Creamery, at a time when most Americans had never eaten goat cheese. An American classic, Humboldt Fog from Cypress Grove, is an ash-ripened goat cheese that is the creation of cheesemaker Mary Kheen, who in. In the 1970s in Humboldt County California, Mary Keehn adopted a couple goats for brush control. Humboldt Fog began as a vision in a dream that creator, Mary Keehn, had as she flew back to California from France in 1993. Humboldt Fog Cheese is named for the way it reminds one, reputedly, of morning fog in northern California.Humboldt Fog is one of the most iconic and recognizable of American cheeses. Humboldt Fog was awarded first prize in 2002 by the American Cheese Society in Washington for “American Original Cheese.” Language Notes Humboldt Fog Cheese was created in approximately 1992 by Mary Keehn. ![]() As the larger size ages past 2 months the cheese will start to ooze under the rind, and the flavour gets stronger. Humboldt Fog has changed the face of American artisanal cheese since Mary Keehn started making it in the 1980s. The small sizes are allowed to mature 3 weeks the larger ones for a minimum of 4 weeks.
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