Remove from the oven and sprinkle with basil. The cheese is made with goats milk and has a paper-thin bloomy rind. Return to the oven for another 5 minutes. Humboldt Fog is an American cheese produced in Arcata, California. Remove the pissaladière from the oven and evenly arrange the anchovies, olives, and Humboldt Fog across the top. Bake for 15 to 25 minutes, until the pastry has puffed up and turned golden and crispy. Cypress Grove - Arcata, CA - Pasteurized Goats Milk - Vegetarian Rennet Humboldt Fog is a California chevre-style cheese. Spread the onions on the puff pastry, leaving the 1/4-inch border uncovered. (This helps to prevent the dough from rising too much,) Brush with the remaining olive oil. Use a fork to prick the dough all over, except for a 1/4-inch border around the edges. Semi-Soft Cheese Aged Cheese Blue Cheese Back to Top Rennet is used to coagulate (thicken) milk during the cheesemaking process, making curds form. Remove the onions from the heat and set aside. Stir in the vinegar and thyme during the last 5 minutes of cooking. Cook for 20 to 30 minutes, stirring occasionally, until the onions are caramelized and soft. Description Shipping Information Pick Up Information An American classic, Humboldt Fog from Cypress Grove, is an ash-ripened goat cheese that is the creation of cheesemaker Mary Kheen, who in the 1970s moved to Humboldt County, California, in search of a back to land life with her young children. For aesthetic appeal (and inspired by French cheese Morbier), a flavorless layer of vegetable ash runs.
Add the onions and sauté, stirring frequently, until the onions become tender and start to turn golden. Humboldt Fog is a goat cheese, with the rind like a brie. As it matures, flavors intensify and and can become quite assertive, especially just under the rind.Heat a cup of olive oil in a large pot over medium heat. When young, the cheese is clean, bright and lemony with a citrus-like tang. The flavors of Humboldt Fog change with age. With age, the paste starts to break down under the rind, becoming smoother, slightly translucent and ultimately runny. Tasting NotesĪpart from the horizontal line of ash, the interior paste of the cheese is snow-white in color when young, with a smooth, dense and slightly crumbly texture. The cheeses spend ten days in primary ripening where they are turned daily, and then “cold stabilized” for several more days before being wrapped and sent to market. The curd is mixed with salt, hand-packed into cheese forms, ashed, and then sprayed with mold cultures. The mixuture is then moved to a curd press where the whey is drained off. To make the cheese cheesemakers pasteurize goat milk in a vat where cultures and coagulants are added and held for the acid ripening process. Then sprinkle with mozzarella cheese and Humboldt Fog, and top with slices of Gravenstein apple and prosciutto. Drizzle flatbread with olive oil and brush until evenly covered. Keehn first dreamed up Humboldt Fog in 1993 after returning from a trip to Europe, inspired to create a cheese that visually echoes the typical thick white fog that frequently settles over the dark green landscape of her native Humboldt County. If you like your flatbread a little crispier, toast for a few minutes before adding toppings. Emmi committed to keeping the company headquarters in Humboldt County as well as maintaining Cypress Grove’s long-standing commitments with the community, environment and milk suppliers. Alternative spellings: Humboldt Fog Mini, Humboldt Fog Grande. However none of the proposals seemed an appropriate fit until 2010 when she received a proposal from Emmi, a Swiss company, majority-owned by a cooperative of small farmers and dairy operators.
Today, each dairy still operates under an incentive program, ensuring consistent high quality.Īs the company expanded, Keehn was approached with many acquisition offers. As the company grew, Keehn decided to sell her animals to a number of local farms and buy back the milk. At that time, commercial goat cheese production was virtually unheard of in the US.
Within a few years, the herd increased significantly finding herself with excess milk, Keehn began experimenting with cheesemaking, founding Cypress Grove in 1983. After starting with two animals, she quickly developed a passionate interest in breeding high quality Alpine goats. Its origins date back to the 1970’s, when founder Mary Keehn became interested in goats while searching for a healthy source of milk for her young daughters. Humboldt Fog Producer Cypress Grove Chevre Country United States Region California Weight 1lb or 5lb Website Milk GoatĬypress Grove is located in foggy Humboldt County, in the temperate northwest coastal region of California.
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