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Cypress Grove
Humboldt Fog


Perhaps the most recognizable American original cheese, this is Humboldt Fog with a cave-aged twist. Handmade at Cypress Grove’s Northern California creamery from local goat’s milk and lightly aged, Humboldt Fog then spends the remainder of its days in comfort within our very own aging caves with its very own fog created by our special humidity system, to ensure that the paste maintains its fudgy texture and tangy flavor, the creamline develops into unctuous bliss, and the rind is paper-thin and brimming with minerality. You’ll know it’s the Fog by the characteristic line of ash running through the center- creamery founder Mary Keehn’s nod to the French classic Morbier- and by its birthday-cake-like shape, and you’ll know it’s cave-aged Fog by the way you keep coming back for more. Raise a glass of bubbly and toast the U S of A with a California sparkling.

As seen in Town and Country Magazine December 2012

Just the facts

Country USA
Region California
Maker Cypress Grove
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Microbial
Age 1 month
Cheese Type Fresh and Chevre
Wheel Weight 5 pounds
Pairing Recommendations

Pour a glass of...

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.

Meet The Maker

Mary Keehn started raising goats in the 1970s as a source for healthy milk, but in practically no time she was winning awards and gaining recognition as one of the top Alpine dairy goat breeders in the United States. Talent for goat breeding necessitates talent for milk-using, and before long Mary started dabbling in cheese making. No surprise, she was a natural at that, too, and in 1983 she started Cypress Grove Chevre.

Eventually her prize-winning herd was sold so that Keehn could focus her energy on making cheese. Today the milk comes from local sustainable farms that partner with Cypress Grove to ensure highest quality milk is produced for the cheese. Cypress Grove’s success has revitalized the farming community by creating opportunities for small dairies, like Keehn’s, to grow.

Other delicious morsels by this maker

Humboldt Fog zoom

Makes a great cheese plate with...