The cheese is then aged, and, being flanked by the misting fog and salt of Pacific on one side, and musky, ancient redwoods on the other, the cheese absorbs these flavors. California's happy cows aren't nearly as happy as Humboldt goats. The pasture fed goats who roam Humboldt County in Northern California, an area rich in natural growth and sunshine. The powder-svelte mouthfeel of this chevre is light and creamy, even somewhat earthy.Ī good cheese should reflect its sense of place where it's grown and nurtured along. Now, there are a lot of good goat cheeses out there but Humboldt Fog is generally recognized to be one of America's, if not the entire cheese world's, best. In medium saucepan add scorched horseradish, cream, Humboldt Fog, mustard, salt, and. You may also use a butane brûlée torch to do this, using a cast iron skillet in place of parchment and oven. Bake until dark and charred, but not burnt. Yes, Mary, we may never have met before, but you and your Humboldt Fog are to blame for these grass stains. Spread horseradish out thinly on parchment. This experience I blame on Mary Keehn, the owner of Cypress Grove Chevre. However, at the age of 26 and while soaking a good t-shirt and Express jeans in the sink I have a new found anathema for the laundry drudgery kids must put their parents through. Verdant evidence that my recesses were, indeed, well spent. Those things can be more stubborn than what my eating habits were during the age I was rubbing in all that green. Mom, I'm sorry for every single grass stain I ever put in my clothes as a child. Only You Can Save Girl Scouts (From Monsters).The Queen of Hearts and Chocolate Caramel Tarts.Ugly Dessert (But I Call Them Honeybucks).When Blogs Shift (It's the Whey of Things).
HUMBOLDT FOG CHEESE LOGO UPDATE
Eat Beast Update #11: Hooka-Hooka-Hooka-Bleagh.Keehn first dreamed up Humboldt Fog in 1993 after returning from a trip to Europe, inspired to create a cheese that visually echoes the typical thick white fog that frequently settles over the dark green landscape of her native Humboldt County. Within a few years, the herd increased significantly finding herself with excess milk, Keehn began experimenting with cheesemaking, founding Cypress Grove in 1983. After starting with two animals, she quickly developed a passionate interest in breeding high-quality Alpine goats. Its origins date back to the 1970’s, when Mary Keehn became interested in goats while searching for a healthy source of milk for her young daughters. This cheese won first-place awards from the American Cheese Society in 1998, 2002, 2005, and 2019. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind. You got to choose 2 half entrees or 1 large entrees. So, have a party and enjoy its flavors of buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. I started with the Humboldt Fog Goat Cheese & Black Truffle Salami, both delicious but nothing mind blowing. The shape and look of a whole wheel have always reminded me of birthday cake. HFog's rind is paper-thin and brimming with minerality. The creamline develops as the cheese ages, resulting in oozy goodness meeting firmer cheese towards the center. Made from local goat's milk and lightly aged, Humboldt Fog boasts a fudgy texture and typically tangy goat's milk flavor. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. Humboldt Fog is a truly original California artisan cheese.Ĭonceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheeses in America.
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