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|Country of origin||United States|
|Town||Arcata, Humboldt County|
|Source of milk||Goats|
|Aging time||60 days|
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.
- Tenaya Darlington (2013). Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings. Running Press. p. 74. ISBN 9780762448333. Retrieved 23 April 2019.
Humboldt Fog -wikipedia.
- Eric LeMay (2010). Immortal Milk: Adventures in Cheese. Simon and Schuster. pp. 55–57. ISBN 9781439159088. Retrieved 23 April 2019.
- "Humboldt Fog" (PDF). Archived from the original (PDF) on 2007-07-26.