Humbolt Fog: 20 years of great cheese
by Susie Timm, Head Cheese
It’s a well known fact that I could live solely on good cheese, bread and olives. Perhaps some ice cream on occasion but in general, I could be happy with those picnic makings every day of the week.
This year, a very good cheese, Humbolt Fog by Cypress Grove Chevre celebrates its’ 20th birthday and I thought it only fitting to tell the world about my love of this unique and delicious treat.
Cypress Grove’s signature offering, Humbolt Fog is an elegant, soft surface, ripened goat’s milk cheese. The texture is a mix between creamy and luscious with a tangy flavor. My favorite part is the layer of “vegetable ash” in the middle and around the edges that make it look like a cheesy slice of cake heaven.
Some more important care, handling and suggestions from the Cypress Grove folks:
General Handling Procedures
- To maintain original condition: keep cheese cold (33°–35°F) and wrapped in waxed paper. Never use plastic wrap—cheeses need to breathe.
- To speed ripening: place in a warmer part of refrigerator and increase humidity.
- To serve: Remove from the refrigerator only the portion you plan to serve, and bring to room temperature. Rewrap in waxed paper.
- Top 100 Designs Worldwide, Metropolitan Home Magazine, 2003
- Best Cheese & Dairy Product, IFFCS (New York), 2002
- Gold, London International Cheese Competition, 2004
- First Place, American Cheese Society, 1998 • 2002 • 2005
- Best In Class, Surface Ripened Goat’s Milk Cheeses, World Championship Cheese Contest, 2010
- For a simple yet elegant dessert or snack: serve with honeycomb, pears, and a crisp white wine.
- Place a slice atop a delicious salad of spinach, apple, mandarin oranges, walnuts, cranberries, and red bell pepper. Drizzle with raspberry-balsamic vinaigrette.
- Humboldt Fog pairs nicely with wild mushrooms and other earthy flavors.
Truly an American Original, give this cheese a try at your next party. You can find it in Arizona at Whole Foods or some select Fry’s Marketplaces.