What does Humboldt Fog cheese taste like?
Made in California, USA from goats milk, Humboldt Fog’s cheese has a soft, white interior when ripe. It can be just a bit gooey just under the rind but more like cream cheese toward the center. With a bloomy, white but edible rind, these cheese tastes like butter & cream.
Is Humboldt Fog rind edible?
Can you eat the rind on Humboldt Fog and other soft-ripened cheeses? We get this question all the time, and the answer is an emphatic YES! You can eat the rind on all of our soft-ripened cheeses — in fact, it’s a key part of the cheese’s flavor and adds a fantastic textural contrast.
Is Humboldt Fog aged?
Humboldt Fog is perhaps the most recognizable American original cheese. Handmade at Cypress Grove’s Northern California creamery from local goat’s milk and lightly aged, Humboldt Fog boasts a fudgy texture and tangy flavor. Raise a glass of bubbly and toast the U S of A with a California sparkling.
How do you eat Humboldt Fog?
As Humboldt Fog matures, the creamline develops and the flavor intensifies. Drizzle with honey and serve with prosciutto, tart apple and Marcona almonds. Crumble it over salad for a fabulous treat.
What is Cypress Grove Humboldt Fog?
Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay. Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like Morbier.
What do you drink with Humboldt Fog?
Put it all together on a cheese board by spreading slices of the Humboldt Fog cheese on the halved figs and wrap some in a slice of prosciutto. Other wines that pair wonderfully with Humboldt Fog are Demi-Sec Sparkling Wine, Pinot Grigio and Pinot Noir.
How long does Humboldt Fog last?
| Humboldt Fog | |
|---|---|
| Source of milk | Goats |
| Pasteurized | Yes |
| Texture | semi-soft |
| Aging time | 60 days |
What goes well with Humboldt Fog?
What is the classic pairing for chevre?
Wines that taste like Sauvignon Blanc so other citrussy whites such as Bacchus, Côtes de Gascogne, Rueda, Godello and other crisp whites such as Albarino, Alvarinho, Chablis, Picpoul de Pinet, Pinot Grigio and other unoaked Italian whites, dry Riesling, Gruner Veltliner . . .
How can you tell if Humboldt cheese is bad?
Start by looking for mold that’s not native to this cheese. If the rind was white and now it has some green fuzz, that’s non-native mold. Or if your spreadable goat cheese grows any mold. If your cheese falls under the hard or semi-hard category, you can cut off the mold and some extra, and eat the rest.