In addition, a fine layer of vegetable ash and salt running through the center and lightly coating the cheese gives it a unique and memorable appearance one might associate with rolling fog across a coastline. The cheese is then aged, and, being flanked by the misting fog and salt of Pacific on one side, and musky, ancient redwoods on the other, the cheese absorbs these flavors. California's happy cows aren't nearly as happy as Humboldt goats. The pasture fed goats who roam Humboldt County in Northern California, an area rich in natural growth and sunshine. The powder-svelte mouthfeel of this chevre is light and creamy, even somewhat earthy.Ī good cheese should reflect its sense of place where it's grown and nurtured along. Now, there are a lot of good goat cheeses out there but Humboldt Fog is generally recognized to be one of America's, if not the entire cheese world's, best. Yes, Mary, we may never have met before, but you and your Humboldt Fog are to blame for these grass stains. This experience I blame on Mary Keehn, the owner of Cypress Grove Chevre. However, at the age of 26 and while soaking a good t-shirt and Express jeans in the sink I have a new found anathema for the laundry drudgery kids must put their parents through. Verdant evidence that my recesses were, indeed, well spent. Those things can be more stubborn than what my eating habits were during the age I was rubbing in all that green. Mom, I'm sorry for every single grass stain I ever put in my clothes as a child. Only You Can Save Girl Scouts (From Monsters).The Queen of Hearts and Chocolate Caramel Tarts.Ugly Dessert (But I Call Them Honeybucks).Cocktails are also delicious although I mostly enjoyed martinis. English pea ravioli is out of this world amazing. When Blogs Shift (It's the Whey of Things) Humboldt Fog at Salt House 'I rarely yelp while Im eating but.Eat Beast Update #11: Hooka-Hooka-Hooka-Bleagh.The ash also coats the inside of the rind and is the reason many people confuse it with a blue cheese surrounding a gooey creamline, which together enclose the central paste. No, it's not a brie, and no, it's not a blue cheese. A surface-ripened goat cheese from Cypress Grove in Arcata, California, Humboldt Fog is characterized by a distinct line of vegetable ash through the center of the wheel. This cheese is a true crowd-pleaser, both beautiful and impressive, yet approachable and delicious. We won't read off the long list of awards this cheese has received, but trust us, they're numerous. Finally, the rind introduces a soft texture with notes of white mushroom. Just under the rind, you'll find the 'creamline': a layer of gooey, softer cheese with saltier, more savory flavors. The center is dense and tangy with a lemony fresh flavor and clean finish. The result is a stunning dual-layer goat cheese of contrasting black and white. For aesthetic appeal (and inspired by French cheese Morbier), a flavorless layer of vegetable ash runs through the center. Humboldt Fog is a goat cheese, with the rind like a brie. Over 40 years later, Cypress Grove is a leader in American cheese, and makes exquisite goat cheeses from happy California goats. Two goats turned into more goats and more milk, leading to the founding of Cypress Grove Creamery, at a time when most Americans had never eaten goat cheese. In the 1970s in Humboldt County California, Mary Keehn adopted a couple goats for brush control. This goat cheese with center ash line is one of the most celebrated. Humboldt Fog is one of the most iconic and recognizable of American cheeses. Humboldt Fog is an iconic American original cheese from Cypress Grove in California.
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