Cheese - Humboldt Fog
DESCRIPTION
This California classic is a goat's milk cheese split down the middle with a line of edible ash (much like Morbier). Creamy yet light in flavor with an acidic undertone and crumbly texture, it's thin, mold-ripened rind and buttery texture make this one of the best cheeses produced in the States today.
ORIGIN
U.S.A.
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Pont l'Eveque and Ossau-Iraty
- By Origin - Midnight Moon and Kunik
- Pairings - orange flavored Dalmatian fig spread
SUBSTITUTES
While it's a mixed milk the Italian La Tur or French La Bonde d'Antan come close.
INGREDIENTS
Pasteurized cultured goat milk, salt, enzyme, ash (vegetable)
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Cheese - Humboldt Fog
DESCRIPTION
This California classic is a goat's milk cheese split down the middle with a line of edible ash (much like Morbier). Creamy yet light in flavor with an acidic undertone and crumbly texture, it's thin, mold-ripened rind and buttery texture make this one of the best cheeses produced in the States today.
ORIGIN
U.S.A.
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Pont l'Eveque and Ossau-Iraty
- By Origin - Midnight Moon and Kunik
- Pairings - orange flavored Dalmatian fig spread
SUBSTITUTES
While it's a mixed milk the Italian La Tur or French La Bonde d'Antan come close.
INGREDIENTS
Pasteurized cultured goat milk, salt, enzyme, ash (vegetable)
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This California classic is a goat's milk cheese split down the middle with a line of edible ash (much like Morbier). Creamy yet light in flavor with an acidic undertone and crumbly texture, it's thin, mold-ripened rind and buttery texture make this one of the best cheeses produced in the States today.
ORIGIN
U.S.A.
MILK TYPE
Goat
RAW MILK OR PASTEURIZED?
Pasteurized
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Pont l'Eveque and Ossau-Iraty
- By Origin - Midnight Moon and Kunik
- Pairings - orange flavored Dalmatian fig spread
SUBSTITUTES
While it's a mixed milk the Italian La Tur or French La Bonde d'Antan come close.
INGREDIENTS
Pasteurized cultured goat milk, salt, enzyme, ash (vegetable)
