Humboldt Fog

Cheese Atlas — Thu, 07 Oct 2021 09:38:56 +0000

The Original American Original

Humboldt Fog is a soft goat’s milk cheese made by Cypress Grove Cheese in California, USA.

The Creamery was established in the 1980’s by Mary Keehn. Unbeknownst to her, her creamery was about to play a pivotal role in the artisanal cheese movement in the United States.

What North Americans perceived as cheese was shifting. Moreover, it was moving from orange slices wrapped in clear plastic to small batch farmhouse cheeses made and matured with love and care.

Mary had a dream

Conceived in a dream by Mary Keehn, this masterpiece pioneered the way for soft-ripened goat cheese in America.

Effectively, the cheesemaker handcrafts each wheel using pasteurised goat’s milk and microbial rennet. Once the cheese is formed, an affineur matures the wheels for a minimum of 5 weeks.

That line of ash

Actually, the cheese is instantly recognisable due to its paper thin edible white rind and that delicate line of vegetable ash.

On the palate, you will detect buttermilk and fresh cream, as well as flowery notes and grassy undertones. Also, look out for a crisp citrous finish. As the cheese ages, its creamline grows and its flavour deepens.

Remarkably, this cheese won first-place awards from the American Cheese Society in 1998, 2002 and 2005.

How to pair Humboldt Fog

Enjoy at room temperature all year round with a glass of Farmhouse Ale or Sour, a fresh Rosé or a crisp Sauvignon Blanc.

The post Humboldt Fog appeared first on Cheese Atlas.

Midnight Moon

Cheese Atlas — Tue, 31 Aug 2021 10:05:04 +0000

Dutch by birth, aged in the US

Midnight Moon is a goat’s milk Gouda that is made in the Netherlands. Afterwards, it travels across the Atlantic and comes to mature at Cypress Grove Creamery in Humboldt county, Northern California.

The Creamery, world-famous for their Humboldt Fog soft chèvre, was established in the 1980’s by Mary Keehn. Unbeknownst to her, her creamery was about to play a pivotal role in the artisanal cheese movement in the United States.

What North Americans perceived as cheese was shifting. Moreover, it was moving from orange slices wrapped in clear plastic to small batch farmhouse cheeses made and matured with love and care.

That Humboldt air

Young wheels of this cheese are sent to the Creamery for maturation. The unique salt heavy air in Northern California leads to the creation of a cheese that is completely different to its Dutch counterparts that are aged locally.

Surrounded by an elegant dark purple waxed rind, its ivory pâte is dense and creamy. In addition to this, the cheese is peppered with tiny crystals which impart a bit of crunch. Its flavour is mildly savoury with notes of brown butter and hazelnuts. Furthermore, it has a seductive sweet caramel finish which makes this cheese very more-ish.

How to pair Midnight Moon

Pair this beauty with a refreshing full-bodied Amber Ale or a glass of Syrah or Zinfandel.

The post Midnight Moon appeared first on Cheese Atlas.

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