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Cypress Grove
Humboldt Fog

$29.99/LB
Get yourself a slice of this cake. Cheesemaker Mary Keehn of Humboldt County, CA invented this cheese, so named for the Pacific mists, in the early 80s. The Fog is one of the most likely cheeses to suffer in transport. What you DON'T want: brown rind, huge creamline, soapy flavor. Time in Murray's caves protects the icing rind, concentrates the salt and teases out the delicate herbaceous notes. The full tangy flavor of its crumbly, smooth paste is so good you'd not guess it's pasteurized. And PS...that line in the middle is ash, not blue, so you blue cheese haters can join the festivities. Have your cake and drink some Chenin Blanc, too.


As seen in Town and Country Magazine December 2012

Just the facts

Country USA
Region California
Maker Cypress Grove
Milk Type Goat
Pasteurization Yes
Rennet Type Microbial
Age 1 month
Cheese Type Fresh and Chevre
Wheel Weight 5 lbs.
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

Reviews

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Cave Aged Humboldt Fog zoom

Makes a great cheese plate with...