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. Even a nice Parmesan Reggiano is a good addition to a Humboldt Fog cheese plate.I’m going to start a new style of post. Or go north of the border and throw a Lindsay Bandaged Goat Cheddar into the mix. For a West Coast themed cheese plate, try Cowgirl Creamery’s Red Hawk or Rogue Valley’s Smokey Blue. But if matching with a beer, try a porter or pale ale. Wines such as a young sauvignon blanc, sparkling wine, or mature pinot noir pair well. While the line of vegetable ash in the cheese does not contain any marijuana, who knows what the future holds? WHAT CAN I PAIR WITH HUMBOLDT FOG? With the recent legalization of marijuana in California, Humboldt County has become the leader in pot farming in the United States. WHAT OTHER FAMOUS EDIBLE DOES HUMBOLDT, CALIFORNIA MAKE? Much like in Europe though with geographical place names, Humboldt has become quite common. In the same tradition as its’ European ancestors this cheese is named after its’ place of origin in northern California. Humboldt is 270 miles north of San Francisco and is famous for its rugged and agriculturally friendly coastline. While you don’t expect to see brilliant soft ripened cheeses outside of France, this California creamery has done it! To buy this cheese click here! WHERE IS HUMBOLDT FOG MADE? This soft-ripened cheese with its beauty mark line of ash gives even the best French equivalents a run for their money. Humboldt Fog is a goat’s milk cheese created by Mary Keehn in the 1970’s and changed that. And for many years, there weren’t many non-European cheese that could compete. So Europe has a long tradition of cheese making.
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