![]() The cheese is creamy, light, and mildly acidic with a stronger flavor near the rind. The bloomy mold and ash rind are edible but fairly tasteless. As the cheese matures, more of the originally crumbly core is converted to a soft-ripened texture. The cheese ripens starting with the bloomy mold exterior, resulting in a core of fresh goat cheese surrounded by a runny shell. Humboldt Fog is a mold-ripened cheese with a central line of edible white ash much like Morbier. It is an uncooked pressed cheese made from pasteurized goat's milk. ![]() It is named for the local ocean fog which rolls in from Humboldt Bay. Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County.Anything bitter like an IPA balances the acidic tartness of the goat milk cheese. Cypress Grove went the extra mile to suggest recipes and beverage pairings with this cheese at. ![]() There’s a sweetness from the ripened layer, a tartness from the chèvre interior, the smokiness of the ash, and the bitterness of the rind. The vegetable ash in Humboldt Fog is simply a magnificent garnish. The great thing about washed rind cheese is the layers that result. In one bite, this cheese has a diverse flavor to it. So for a 150 lb male, that’s the equivalent of chugging a bottle of windex. candidum (also considered Penicillium camemberti) is NH3 commonly referred to as ammonia! Not that it’s toxic at this level, the LD50 is 350 mg/kg. A biproduct of the fungus metabolism is that P. The extra two months has allowed this cheese to mature a little too far that some people are comfortable with. Most of the inner structure has been lost. The second I cut into this wheel the outside layer began to bleed. The longer amount of time the fungus has to thrive, the more metabolized the outer layer will become. The other noticeable difference is the creaminess of the outer layer. I like to say that the amplitude of the ash line will increase as the cheese gets fluid enough to let gravity act of the solid layer of ash. Signs of aging will be the inconsistancy of the vegetable ash. I’ve actually been holding this particular wheel in my backstock since January. The inner layer of goat cheese remains crumbly and tart. The result is that the brown layer is sweeter with reduced acidity. As the complex fats at proteins get broken down into simple amino acids and sugars the flavors change drastically. candidum feasts on the cheese! The outside layer of mold breaks down the protein and fat in the cheese. The next thing we notice is the tan layer coating the outside. This method is practical, a tribute to tradition, and it happens to taste great! Back in the low tech days, cheese makers work milk their herd and cream in the morning, cover the curd with vegetable ash to keep out the insects and contamination, and then come back in the afternoon for round two. Humboldt Fog was created as an homage to the French Cheese, Morbier. Most notably: the vegetable ash layer in the middle. candidum is the fungus used to washed the outside layers of “soft ripened” cheeses such as brie and camembert.Īs we cut through the cheese we see the layering that takes place in the cheese making process. This is the unwrapped wheel, and the only visible aspect is the Penicillium candidum coating the outside layer with the vegetable ash peaking through. Cypress Grove Chèvre was one of the pioneers of goat milk cheeses. Humboldt Fog was the cheese that put Cypress Grove on that map in 1992. ![]() This is how I receive the wheel of Humboldt Fog. This cheese is Humboldt Fog from Cypress Grove Chèvre. ![]()
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