An Ode to Humbolt Fog


Cheese 22

An Ode to Humbolt Fog

Pei | Jul 9, 2007 09:47 AM

A few weeks ago someone posted about trying Humbolt Fog cheese for the first time and not getting the hype. I hadn't had it in a long time so I couldn't offer much besides "I've had it and liked it a lot," but a picnic at the Hollywood Bowl provided the perfect opportunity for me to cheese splurge this Saturday.

In two words: loved it.

Humbolt Fog is one of the most interesting cheeses on the California market, IMO. At first glance, it just stands out from all the other cheeses in the market. Pure white against ashes and mold--it's just a strikingly beautiful product.

Flavorwise, it has an incredible tang and deep goats' milk flavor that's hard to beat. And the strength of the cheese and its saltiness is for me the perfect balance to eat alone, without crackers or bread.

But for me, it's the texture that's beyond compare. It's hard to describe it to someone who hasn't savored Humbolt Fog, but it has a rich creaminess that tends more toward grainy than oily, with just a big of gooeyness if you get a piece with perfectly ripe edges.

Delicious cheese, with a beautiful name to match. That little wispy stripe of ash and the cheese's gauzy quality--what else would you name such a cheese but fog?

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