Today, we’re diving into the world of Humboldt Fog, a truly extraordinary cheese that has captured the hearts (and palates) of gourmands worldwide. This isn’t just any cheese; it’s a culinary masterpiece that embodies the spirit and terroir of its birthplace, Humboldt County.
Crafted from the milk of contented goats grazing in verdant fields, kissed by the Pacific Ocean fog, Humboldt Fog is more than a cheese – it’s a taste of California’s coastal pastures. So, whether you’re a seasoned cheese connoisseur or someone who simply appreciates good food, join us as we unravel the magic behind Humboldt Fog, its unique characteristics, and why it holds a special place in the pantheon of American artisan cheeses.
Quick Facts About Humboldt Fog
|Type of Cheese||Soft-ripened goat cheese|
|Country of Origin||United States|
|Producer||Cypress Grove Chevre|
|Texture||Creamy and smooth with a denser center|
|Flavor Profile||Mild, tangy, with a hint of buttermilk and lemon|
|Rind||Edible, bloomy (mould-ripened)|
|Color||Bright white with a distinctive central line of edible ash|
|Ageing Time||Minimum of 60 days|
|Milk Type||Pasteurized goat milk|
|Pairings||Pairs well with light red wines and beers, fruits, and crackers|
|Awards||Multiple award-winning cheese, including at the American Cheese Society Competition|
|Named After||The foggy conditions of Humboldt County in California|
|Unique Feature||Known for its signature layer of edible vegetable ash|
What is Humboldt Fog?
Humboldt Fog is a unique, soft-ripened goat cheese that hails from the United States. It was developed by Cypress Grove Chevre, a company based in Northern California’s Humboldt County. Named after the local ocean fog that frequently blankets the area, this cheese is a testament to the region’s rich dairy heritage.
What sets Humboldt Fog apart is its distinctive ribbon of edible ash. This grey line runs through the center of the cheese and around the outside under the rind. Contrary to common misconception, this ash does not make Humboldt Fog a blue cheese. It’s a feature inspired by the French cheese Morbier, used for aesthetic appeal.
This cheese is characterized by its creamy and smooth texture, with a denser center. As it ripens, it does so from the outside to the center, resulting in a fresh goat cheese taste near the rind and a more intense flavor towards the heart. The flavor profile of Humboldt Fog is complex but approachable, often described as mild and tangy with hints of buttermilk and lemon.
When cut, the appearance of Humboldt Fog is said to be reminiscent of the early morning fog, living true to its name. Aged for a minimum of three weeks, this elegant cheese has won multiple awards and has paved the way for soft-ripened goat cheese in America.
What Does Humboldt Fog Taste Like
Humboldt Fog is often described as having a complex yet approachable flavor profile. The taste can vary depending on the age of the cheese and where you cut it from the wheel.
When young, Humboldt Fog has a clean, lemony, and lactic taste. As the cheese matures, its flavor profile deepens, becoming earthier and mustier. Despite these changes, some might find it similar to a run-of-the-mill goat cheese.
The texture of Humboldt Fog is creamy, with a subtle hint of a “bleu” flavor, which is interesting considering it’s not a blue cheese. The grey line running through the cheese is an edible vegetable ash, which is odorless and tasteless.
When tasted with the ash and rind, the cheese has a more balanced flavor, adding another dimension to the mildly tangy taste of the chevre. Paired with something sweet like fig spread, the bright, tangy flavor of Humboldt Fog stands out, blending the sour and sweet beautifully.
Humboldt Fog Tasting Notes
- Texture: Humboldt Fog has a soft, creamy texture that becomes denser towards the center of the cheese. As it ages, it develops a cream line just under the rind which gives a silky, almost liquid mouthfeel.
- Flavor: When young, this cheese has a fresh, tangy flavor with a hint of buttermilk and lemon. As it matures, the flavor profile deepens, revealing earthy undertones.
- Rind: The rind is bloomy, edible, and adds a slight mushroomy flavor to the cheese.
- Ash Line: The characteristic line of edible vegetable ash running through the center is tasteless. However, when tasted in conjunction with the cheese, it helps balance the overall flavor.
- Aftertaste: Humboldt Fog leaves a long, pleasant aftertaste that’s slightly sour and reminiscent of fresh goat milk.
How to Eat Humboldt Fog?
- Cheese Board: Humboldt Fog makes an excellent addition to any cheese board. Pair it with fruits like apples, pears, and figs for a delightful contrast of flavors.
- With Bread: Enjoy Humboldt Fog spread on a slice of crusty bread or a baguette. The creamy texture of the cheese complements the crunchiness of the bread.
- Cooking: Humboldt Fog can be used in cooking too. It melts beautifully and can be used in recipes like mac and cheese, risotto, or even on top of a pizza.
- Pair with Wine: This cheese pairs exceptionally well with light red wines like Pinot Noir or whites like Sauvignon Blanc. Alternatively, try it with a fruity craft beer.
- Sweet Pairings: Humboldt Fog is delicious when paired with sweet spreads like fig or apricot jam. The sweetness of the spread highlights the tanginess of the cheese.
- Salads: Crumble some Humboldt Fog over your green salad for a creamy, tangy addition.
- With Honey: Drizzle some honey over Humboldt Fog for a sweet and savory treat.
10 Best Humboldt Substitutes
|Cheese Name||Origin||Milk Type||Description|
|Chevre||France||Goat||Fresh, tangy, and slightly citrusy. It’s less complex but can be a good stand-in for the fresh creaminess of Humboldt Fog.|
|Bucheron||France||Goat||Aged longer than Chevre, Bucheron has a similar tanginess but with a more robust flavor.|
|Crottin de Chavignol||France||Goat||A small, cylindrical cheese that has a stronger, more pungent flavor as it ages.|
|Valençay||France||Goat||Pyramid-shaped and coated with ash, like Humboldt Fog, but with a more intense flavor.|
|Sainte-Maure de Touraine||France||Goat||Log-shaped with a straw running through its center, it’s smooth and slightly nutty.|
|Selles-sur-Cher||France||Goat||Another ash-covered cheese, Selles-sur-Cher is creamy with a light, nutty flavor.|
|Robiola||Italy||Goat, Cow, and Sheep||Soft and creamy, Robiola has a milder flavor that becomes more pronounced with age.|
|Capriole Goat Cheese||USA||Goat||An artisanal American cheese with a variety of flavors and textures depending on the specific type chosen.|
|La Tur||Italy||Goat, Cow, and Sheep||A soft, creamy cheese with a well-balanced flavor profile.|
|Blue Log||France||Goat||A blue-veined goat cheese that adds a new dimension of flavor if you enjoy the blue streaks in aged Humboldt Fog.|
What Pairs Well With Humboldt?
Food that goes well with Humboldt:
|Fruits||Apples, Pears, Figs, Grapes|
|Breads||Crusty Bread, Baguette, Crackers|
|Sweet Spreads||Fig Jam, Apricot Jam, Honey|
|Savory Spreads||Olive Tapenade, Tomato Chutney|
|Nuts||Almonds, Walnuts, Pecans|
|Meats||Prosciutto, Salami, Smoked Salmon|
|Vegetables||Arugula, Spinach, Roasted Tomatoes|
|Grains||Quinoa, Farro, Couscous|
|Condiments||Balsamic Reduction, Truffle Oil, Pesto|
|Desserts||Dark Chocolate, Berry Tart, Lemon Cheesecake|
Also read: 11 Best Crackers that Pair Well with Cheese
Beverage that goes well with Humboldt:
|White Wines||Sauvignon Blanc, Chardonnay, Riesling|
|Red Wines||Pinot Noir, Merlot, Cabernet Franc|
|Beers||Craft Beers, Wheat Beers, Pale Ales|
|Ciders||Dry Apple Cider, Pear Cider|
|Spirits||Gin, Vodka, White Rum|
|Non-Alcoholic||Sparkling Water, Herbal Tea, Fresh Lemonade|
Frequently Asked Questions
1. Is Humboldt Fog a blue cheese?
No, Humboldt Fog is not a blue cheese. It is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. While it has a layer of edible ash similar to some blue cheeses, it does not have the characteristic blue veins of mold that define blue cheese. The ash in Humboldt Fog contributes to its unique flavor and appearance but does not make it a blue cheese.
2. Can I eat the rind of Humboldt Fog?
Yes, you can eat the rind of Humboldt Fog cheese. The rind is fully edible and contributes to the overall flavor of the cheese. Some people find the rind to be a little more intense in flavor than the softer interior, but it’s a matter of personal preference. If you enjoy the taste, feel free to eat it. If not, you can simply cut it away.
3. How do I know if my Humboldt Fog has turned bad?
Here are 5 signs that your Humboldt Fog cheese may have spoiled:
- Unusual Odor: If the cheese has a strong, unpleasant smell that’s not typical of Humboldt Fog, it might be spoiled.
- Off Taste: If the cheese tastes sour or just off, it’s probably gone bad.
- Mold Growth: While Humboldt Fog does have a layer of edible ash, any other mold (green, black, or red) is a sign of spoilage.
- Texture Changes: If the cheese is slimy or has a hard texture, it’s likely spoiled.
- Discoloration: Any discoloration not characteristic of Humboldt Fog could indicate spoilage.
Remember, when in doubt, it’s best to throw it out. Consuming spoiled cheese can lead to food poisoning.
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