Product Description: As Americans have developed a deeper appreciation for great cheese, a change in American cheese making has occurred. Across the country, small-scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. One of these cheeses is Humboldt Fog. With a central layer and outer covering of ash, this goats milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, which is owned and operated by mother and daughter team, Mary Keehn and Malorie McCurdy, in Humboldt County, California, among the towering redwood trees. These amazing women have an enviable passion for their work that has been rewarded by national award, reputation, and a steadily growing business. American farmstead cheeses often command a hefty price due to their limited production, but one bite will convince you that the luxury is worth the cost. This striking cheese comes in a 14-ounce mini-wheel with a charming paper wrapper.
· Made from pasteurized Goats Milk
Customer Reviews
Average Rating:
Rating: - Should be a Olympic Gold Winner
I love this cheese! Not an unusual statement but I NEVER eat cheese, don't like it and have never liked it. Except this one! All I can say is WOW!
Rating: - Creamy, strong, delicious
Got a half pound from a store in Solvang, CA and paid way too much for it compared to Amazon prices. This is a fantastic cheese unlike anything I ever saw before. It's a marbled full-fat goat cheese with a rind and texture like brie but the flavor of a creamy stilton. Very strongly flavored so a little goes a long way. It's great on crackers especially peppered water crackers. It also goes well with tomato or cucumber or any tangy relish.
If your stomach has problems tolerating blue cheese you may find this is a bit too acidic for you.
Rating: - Goat cheese hater.
I have to say as a rule I DO NOT like goat cheese, this one however is the exception. This cheese was introduced to me in Napa Valley by one of my classmates from the Culinary Institute. He of course knowing I hated goat cheese lied and said it was a sheeps milk cheese, one taste and I was hooked. When he knew I was in love, he told me it was goat cheese. I have since come back home to Florida, and had in tow with me a large wheel of Humboldt Fog I bought at Dean and DeLuca before I left Napa and carted back across the U.S. on a 5-day road trip in my cooler to give as a Christmas gift to 2 really ... Read More
Rating: - Rich, complex, and evocative
A friend in Santa Cruz introduced me to this remarkable goat cheese. I was fascinated by the thin layer of ash that runs through the center before I even tasted it. She served a tiny wedge of it to me with a few slightly sweet crumbly wheat crackers. This is hands down the most delicious and unusual goat cheese I've ever tasted. The odd thing is that I would never have identified it as goat cheese; it's smooth, a bit sticky in some parts, though more crumbly and chevre-like in other parts. The ash is, somehow, a tasty counterpoint -- in addition to lending a romantic touch that remarkably captures ... Read More
