Cypress Grove’s Humboldt Fog Cheese
Humboldt Fog cheese stands out as a shining example of American artisanal cheesemaking. Crafted in Northern California by the Cypress Grove Creamery, this distinctive goat cheese has captured the hearts of cheese lovers worldwide. Its signature feature—the elegant line of edible ash running through its center—sets it apart visually and adds a subtle earthiness to its bright, tangy flavor.
Humboldt Fog’s creamy texture and complex taste profile make it both approachable for newcomers and intriguing for connoisseurs. From the moment you slice into Humboldt Fog, you encounter a beautiful contrast: a soft, velvety interior framed by a bloomy rind dusted with ash.
The cheese offers vibrant citrus and grassy notes balanced by a mellow, buttery finish. Its versatility in the kitchen and on the cheese board is remarkable. Whether spread on crusty bread, paired with fresh fruit, or melted into savory dishes, Humboldt Fog elevates every bite.
Beyond its taste, Humboldt Fog represents the thriving American craft cheese movement, blending tradition with innovation. It showcases how regional ingredients and artisanal techniques can produce a cheese that rivals the best from Europe. If you’re seeking a cheese that combines beauty, flavor, and a true sense of place, Humboldt Fog is an exceptional choice.
Characteristics
Made in California, USA, from goat’s milk, Humboldt Fog’s cheese has a soft, white interior when ripe. It can be a bit gooey under the rind but more like cream cheese toward the center.
With a bloomy, white but edible rind, this cheese tastes like butter & cream. It is considered a medium-aged cheese that is great as an appetizer, on a cheese plate, or served for dessert.
Characteristic | Details |
| Milk Source | Pasteurized goat’s milk |
| Texture | Soft-ripened, creamy with a fudgy core |
| Aging | 3–4 weeks |
| Flavor | Tangy, citrusy, with herbal and floral notes; intensifies near the rind |
| Aroma | Mild and earthy when young; more pungent as it matures |
| Rind | Edible bloomy rind with a thin ash layer |
| Interior | Dense white paste with a distinct line of vegetable ash in the center |
| Size | Typically 1 to 5 lbs wheels, 8–10 inches in diameter |
| Versatility | Excellent on cheese boards, in salads, or melted on toast or vegetables |
| Region | Humboldt County, Northern California, USA |
| AOC/Protected Status | No AOC or PDO status |
| Milk Treatment | Pasteurized |
| Coagulation Type | Lactic acid coagulation with small amount of rennet |
| Shape | Disc or small wheel |
| Color (Interior/Rind) | Bright white interior; grayish-white rind with a central line of ash |
| Shelf Life | 2–3 weeks once cut, up to 2 months unopened in proper storage |
| Serving Temperature | Room temperature (remove from fridge 45–60 minutes before serving) |
| Traditional Season | Available year-round |
| Diet of Goats | Mostly alfalfa, native forage, and supplemental grains |
| Culinary Uses | Crumbled over roasted vegetables, spread on baguette, paired with honey or fruit, melts well on flatbreads or pizza |
Serving Suggestion | Description | Wine Pairing |
| Served plain with crusty artisan bread | Let the creamy interior shine alongside a crunchy baguette or country loaf | Sauvignon Blanc (Loire Valley style) |
| With fresh berries and honey drizzle | Sweet berries and honey balance the cheese’s tang and earthy ash flavor | Riesling (dry or off-dry) |
| On a cheese board with nuts and dried fruit | Pair with almonds, walnuts, figs, or apricots for texture and complementary sweetness | Chenin Blanc or Viognier |
| Crumbled over mixed greens salad | Adds creamy brightness to peppery greens like arugula or watercress | Grüner Veltliner or Pinot Gris |
| Baked in puff pastry with herbs | Melts into a rich filling perfect for appetizers | Sparkling wine or Champagne |
| Paired with roasted beets or root vegetables | Earthy roasted vegetables highlight the cheese’s grassy notes | Light Pinot Noir or Gamay |
| Spread on crackers with fig jam or chutney | Classic sweet-savory combo enhances the tangy flavor | Dry Rosé or Gewürztraminer |
| With grilled asparagus or artichokes | Matches the vegetal flavors and creamy texture | Sauvignon Blanc or Albariño |
| Mixed into creamy pasta or risotto | Adds richness and subtle tang without overpowering the dish | White Burgundy or Chardonnay |
| Accompanied by olives and mild charcuterie | Balances the tang with salty, savory bites | Light-bodied reds like Beaujolais or Pinot Noir |
Where to Buy
I always recommend that you find a good cheese shop near you and become friends with the cheesemonger who will turn you on to some great cheeses, or at least they should.
Humboldt Fog comes in 14-ounce mini wheels.
3 Responses
I tried it and found that my cat loves it. Me – not so much.
I am addicted to Humboldt Fog. Best goat (sheep?) cheese I’ve ever had.
Wonderful Cheese with a creamy, buttery flavor. Lighter than a blue cheese with an awesome mild flavor.
I would recommend this cheese to any Blue, Gorgonzola, Limburger cheese fanciers, but with a lighter milder taste. EXCELLENT! THANK YOU CHEESE MASTERS……..
PS; This cheese is wonderful on toast in the morning……