The taste of Humboldt Fog is slightly more complex, yet similar to other fine goat cheeses, what's most interesting and appealing is the texture.
Wednesday, October 22, 2008
My buddy just got a job at a local cheese shop and I'm sure she will soon know far more than me about cheese. Though she's only worked one day, she's already picked out a favorite: Humboldt Fog. Of course, I had to get my butt over to the shop and sample said cheese, and tell her all about it, therefore displaying my superiority in all things food. Just Kidding, just kidding. I'm not that big know it all who talks about food to other kids like he's Auguste Escoffier. At least I try my best not to be. Anyway, I had to try that cheese, so I stopped by this local cheese shop for a sample.The owner of this shop is quite knowledgeable, and when questioned, he jumped into a lecture about how he met the maker of Humboldt Fog, how the maker never got into cheese until she got into goats, how it's a natural rind cheese, how it's named for the fog that comes in from Humboldt Bay California, how it's got an edible line of ash through the center etc. I tried a piece...
Chefs design cheese plates around textural, and flavor contrast to the selected cheeses. I guess you could say Humboldt Fog is its own cheese course. It goes from almost crumbly in the center, to smooth towards the outside, then Brie consistency just before the rind. As it becomes softer it progresses in flavor, the outside Brie-like part tasting noticeably more pungent than the center. I love discovering a new, unique cheese like this. Thanks Sarah!