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Humboldt Fog is the signature cheese of the amazing Cypress Grove Chevre. Located in Humboldt County, the luscious cheese is named after the local ocean fog which rolls in from Humboldt Bay. Just like the fog, one gets lost in the tangy, subtle flavor of the cheese, with its soft, crumbly interior surrounded by a deliciously runny shell. The thin ribbon that gives the cheese its distinctive cake-like appearance is edible vegetable ash, which is also sprinkled on top of the wheel to help develop a pillowy white bloomy rind. Creamy, light and with subdued notes of lemon and grassy herbs characteristic of great’s goat milk cheese--I typically hate moldy cheese, but the flavors and textures are so delicious, you simply have to try this. I love pairing it with some fig jam and a baguette, or in a salad like the one below:
HUMBOLDT FOG SALAD, WITH FIG BALSALMIC VINEGRETTE
Ingredients:
3 large handfuls wild arugula
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons fig jam
1 bosc pear, sliced then julienned
2 small handfuls of raw pecans
4 ounces Humboldt Fog Chevre, sliced then laid on top
Salt
Fresh Ground Black Pepper
Directions:
Mix together the olive oil, balsamic, and fig jam, forming a vinaigrette. Add salt and pepper to taste. In an oven set at 350, toast the pecans on a cookie sheet for a few minutes. Keep an eye on them, as they burn easily. Slice and julienne the pears, roughly chop the pecans, and mix and dress them with the arugula and most of the vinaigrette. Arrange the salad on plates, and place slices of the cheese on top. Finish with a drizzle of the vinaigrette and some fresh black pepper.
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