Humboldt Fog is one of the best goat’s milk cheeses out there! In fact, a lot of the cheeses from Cypress Grove are worth trying.
You can easily recognize it because of the line of vegetable ash running through the middle.
Quick Facts About Humboldt Fog
Type of Cheese: Soft-Ripened
Milk Type: Goat, Pasteurized
Type of Rennet Typically Used: Vegetarian
Origin: Arcata, California, USA
Aging: Around 3-5 weeks
Price Range (lb): $20-$30
Availability: Widely available, in specialty cheese shops and grocery stores
Name Controlled?: No
So What Does Humboldt Fog Taste Like?
Humboldt Fog has this great contrast in texture that makes it really fun to eat. The outer layer, just under the rind, gets super soft and creamy as it ripens. But the center stays firmer and crumbly, with a bright, citrusy tang that you would expect from a fresh goat’s milk cheese. It’s like getting two cheeses in one—soft and buttery near the edge, dense and a little chalky in the middle.
The rind is edible and gives it an extra bit of flavor; a slight earthy flavor.
That line of vegetable ash running through it doesn’t add much flavor, but it gives its unique look. It’s not an overpowering flavor, but you’ll definitely know it’s made from goat’s milk. I love pairing it with honey or fresh figs—it balances out the tanginess perfectly.
If you’ve never tried it, it’s one of those cheeses that’s worth picking up at least once.
How to Serve Humboldt Fog & What to Pair it With
Because it’s a soft-ripened cheese, it’s fairly easy to cut and serve Humboldt Fog.
For a soft, young cheese like this, I actually prefer to serve the whole wedge on a board and let guests cut into it themselves. If you do want to pre-cut it, just make sure you get even cuts that include the creamy outside and crumbly center.
Since it has that amazing contrast between the creamy outer layer and the firmer center, pre-cutting can get messy, and you lose some of that natural texture. Instead, just place the wedge on the board with a thin-bladed knife or a cheese knife with holes to help with slicing. Guests can then take pieces as they go, breaking off chunks or cutting slices to their liking.
Let the cheese sit at room temperature for about 30–45 minutes before serving to bring out its full flavor and texture. This is a good tip in general for most cheeses.
Pairing Recommendations
Pair it with honey, figs, or pears for a nice sweet contrast, and serve with a crusty baguette or simple crackers.
For drinks, a Sauvignon Blanc, Champagne, or a light red like Pinot Noir works great.
Fun Fact
Humboldt Fog was actually inspired by a dream! Mary Keehn, the founder of Cypress Grove Cheese, came up with the idea after dreaming about a misty, fog-covered landscape—just like the fog that rolls over California’s Humboldt County. That dreamy inspiration led to the cheese’s signature layer of vegetable ash, which mimics the look of morning fog drifting through the hills.
History & Origins
Unlike a lot of European cheeses, which were created hundreds of years ago, Humboldt Fog is a relative newcomer, created in the 1980s.
The use of the vegetable ash is a slight nod to European cheesemaking traditions and helps balance the cheese’s acidity as it ages.
It’s become one of the most famous American goat cheeses, and has won many awards.
Recipes to Try with Humboldt Fog
Humboldt Fog Nutritional Facts
- Serving Size: 1 oz
- Calories: 80
- Total Fat: 7g (4.5g saturated)
- Cholesterol: 30 mg
- Sodium: 180mg
- Protein: 5g
- Calcium: 26mg
- Potassium: 33mg
Alternatives to Humboldt Fog
- Bucheron
- You still get that double texture, but firmer in general, and a more earthy flavor
- Sainte-Maure de Touraine
- A bit denser texture, and instead of a line of vegetable ash through the middle, it’s coated in it
- Truffle Tremor
- So not the closest in flavor, but another great option from Cypress Grove, but as the name suggests, you get a more aromatic and savory flavor from the truffle speckles.