Cypress Grove, Humboldt Fog Cheese (1 lb)

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  • Cypress Grove, Humboldt Fog Cheese (1 lb)
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About the Product

  • Made from Goat's milk
  • Flavor: Mild
  • Recommended Wine: Pinot Noir, Sonoma
  • Product of U.S.
  • Hand cut to order
Price: $28.91 ($28.91 / Lbs) + $23.35 shipping
In stock.
Usually ships within 2 to 3 days. Ships from and sold by For The Gourmet.

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Frequently Bought Together

Cypress Grove, Humboldt Fog Cheese (1 lb) + Purple Haze Goat Cheese - Cypress Grove - 5 oz
Price for both: $35.67

These items are shipped from and sold by different sellers.

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Product Description

Humboldt Fog is made of goat's milk, and is made by Cypress grove Chevre in Arcata, California. The cheese is named for the thick fog that rolls through Humboldt Bay. The cheese is mold-ripened, and has an ash center like Morbier.

Product Details

  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • ASIN: B001TJRF6I
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #183,953 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By D. Greene on April 16, 2011
Humboldt Fog is expensive, but worth it! Irresistible flavor, and if it weren't that expensive, I'd buy it once a week and gain 20 pounds.
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1 of 1 people found the following review helpful By Amazon Customer on July 9, 2013
Humboldt Fog is definitely Cyprus groves best cheese. Its flavor is not for everybody though. It has a light acidity due to the vegetable ash. I like it best after it has aged for a couple of weeks and begins to soften around the rind while remaining crumbly in the middle . This is NOT a blue cheese as other members have stated, so do not expect a blue cheese flavor or texture. It is a soft ripened cheese, the same process used to make cheeses like brie and camembert. The blue that you see in the middle and rind of the cheese is actually vegetable ash. Back in the day the ash was used to cover the morning milk curds until the evening milk curds could be added. Check out Cypress grove website for more info on all their great cheeses.
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2 of 3 people found the following review helpful By J. J. Weel on April 15, 2013
This is some of the best American-made cheese I've had, as are several other Cypress Grove cheeses. Cypress Grove is easily on par with high-end French cheeses, but that does not mean it's a straight rip-off from some traditional regional French recipe: just as American craft beer brewers have taken the Belgian and German traditions as a basis to create their own variants, creameries like Cypress Grove are coming up with novel varieties.

So what does it taste like? Well, first of all, the basis for this cheese is a creamy chèvre, that is, goat cheese in the French style. It is aged as a whole wheel, so the texture is different on the outside than on the inside. On the inside, what you find is more like an aged French chèvre, whereas toward the outside, it almost approaches the consistency of a goat Gouda. Then there is white mold on the outside (think Brie, Camembert), a subtle hint of blue mold (think Rocquefort, Danish Blue) further in, and in the middle, an ingredient identified only as "vegetable ash." Whatever it is, it's tasty. But not in a "wow I guess this is good but now I cannot taste anything else for a half hour" sort of way. It's just the right amount of subtle.

If you ever want to demonstrate to a Frenchman that Americans can make good cheese, feed them some Humboldt Fog. If they still protest, that's just snobbery.
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1 of 1 people found the following review helpful By John on September 19, 2014
We love this cheese. We have also used it on pasta, crumbled on salad or a flat bread, in a baked potato, it is just phenomenal. There is a reason Cypress Grove has so many awards.
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By Nabby on January 12, 2015
This is a very good cheese. It ripens from the outside in, with a strong and pungent layer just inside the rind that grows with age. The innermost portion tastes simply as one would expect a high quality chevre goat cheese to taste, while the ripe areas move more into the pungent territory of blue cheeses. The difference of opinions on the flavor of this cheese may be partially due to the high effect that aging plays on its flavor. I would be tempted to use this cheese anywhere I would use a blue cheese - salads especially.
As some have mentioned, this is not a blue cheese. The rind, however, is made of the same ash layer that also passes through the center of the wheel - it is soft and bluish, and when the wheel is not cut carefully enough the spreading of this ash can give the cheese a look similar to blue. In reality, the style pays homage to Morbier, but does not maintain its shape as well. I would say it manages to pull off 'almost as soft as brie' while also being 'almost as crumbly as Roquefort blue.'
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