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Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like [[Morbier (cheese)|Morbier]]. The cheese ripens starting with the [[bloomy rind|bloomy]] mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a [[Cheese#Soft-ripened|soft-ripened]] texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind. |
Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like [[Morbier (cheese)|Morbier]]. The cheese ripens starting with the [[bloomy rind|bloomy]] mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a [[Cheese#Soft-ripened|soft-ripened]] texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind. |
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This cheese won first-place awards from the [[American Cheese Society]] in 1998, 2002 and 2005.<ref>{{cite web |
This cheese won first-place awards from the [[American Cheese Society]] in 1998, 2002 and 2005.<ref>{{cite web|title=Humboldt Fog |url=http://www.cypressgrovechevre.com/cheeses/PDFs/humboldtFog.pdf |deadurl=yes |archiveurl=https://web.archive.org/web/20070726193914/http://www.cypressgrovechevre.com/cheeses/PDFs/humboldtFog.pdf |archivedate=2007-07-26 |df= }}</ref> |
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==External links== |
==External links== |
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Revision as of 14:53, 6 April 2017
 | This article needs additional citations for verification. (March 2013) |
| Humboldt Fog | |
|---|---|
 | |
| Country of origin | United States |
| Region, town | California |
| Source of milk | Goats |
| Pasteurized | Yes |
| Texture | semi-soft |
| Aging time | 60 days |
| Certification | None |
Humboldt Fog is a goat milk cheese made by Cypress Grove Chevre, 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. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The bloomy mold and ash rind are edible but fairly tasteless. The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind.
This cheese won first-place awards from the American Cheese Society in 1998, 2002 and 2005.[1]
External links
References
- ^ "Humboldt Fog" (PDF). Archived from the original (PDF) on 2007-07-26.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)