[pictured: Humboldt Fog, Anjou Crostini, pear slices & caramelized walnuts]
Welcome to Fromage Friday; in support of the weekend wedge!
A poignant moment in my life of cheese was the first time I laid eyes on the great American beauty known as Humboldt Fog. The moment is etched in my mind forever. I was dining at California Cuisine in San Diego with one of my oldest friends Denise, [she's going to be miffed I called her old] when it arrived to our table with the perfect accompaniment of walnut bread. Suffice it to say, my friend and I fought over the last bite!
The next day I set out to find a source for this new discovery bracing myself for the inevitable fact that this was something obscure and never to be tasted again. I headed to Venissimo cheese shop with low expectations in tow, but low and behold, there it stood! In a sea of several hundred cheeses, a stunner with it’s contrasting white interior against the trademark ribbon of [edible] vegetable ash designed to echo the rolling fog of Humboldt County. What had I done [surely in a past life] to deserve such luck?
This was many years ago, and Humboldt Fog has since become an iconic American classic- and deservedly so. This extraordinary gem has helped change the reputation of domestic cheeses, rivaling it’s European counterparts with its subtle tang contrasting the luxurious creaminess. There’s so much to appreciate about this cheese and about it’s creator Mary Keehn. She pioneered goat cheese long before it was popular and is responsible for introducing so many Americans to goat cheese. Humboldt Fog pairs wonderfully with fruit, honey or preserves, walnuts, and a crisp Sancerre, or Sauvignon Blanc. I like it best on a fresh baguette, walnut bread or fruited crostini.
Humboldt Fog is only one of the amazing cheeses from Cypress Grove Chevre, visit them at: http://www.cypressgrovechevre.com/