Humboldt Fog Recipe

Sanitize all equipment and utensils that will touch the milk. Heat 2 liters of fresh goat's milk slowly in a large pot to 20–22°C (68–72°F). Stir gently to avoid scalding.

If using pasteurized, homogenized milk, add 1/2 tsp liquid calcium chloride diluted in 2 tablespoons water and stir in. This helps firm curd formation.

Rehydrate 1 tsp mesophilic culture in 1/4 cup room-temperature non-chlorinated water for 2–3 minutes, then stir to distribute. Sprinkle the rehydrated culture evenly over the surface of the milk and let sit 2 minutes, then stir gently for 1 minute to incorporate.

Sprinkle 1 tsp penicillium candidum on the milk surface (do not stir vigorously). If using penicillium glaucum for additional blue/earthy notes, sprinkle 1/4 tsp as well. Cover and allow the milk to ripen for 45–60 minutes at 20–22°C (68–72°F).

Dilute 1/4 tsp rennet in 2 tablespoons cool, non-chlorinated water. Stir the milk gently for 1 minute while adding the diluted rennet, then stop stirring and cover the pot. Maintain temperature at 20–22°C (68–72°F).

Allow milk to set undisturbed until a clean break forms — about 1 to 2 hours depending on milk strength. Check for a custard-like consistency and a clean break when you lift the curd with a knife.

Once set, cut the curd into roughly 1–1.5 cm (1/2 inch) cubes using a long knife, taking care not to break curds too forcefully. Let rest 5 minutes to allow slight contraction.

Using a slotted spoon, gently transfer curds into cheese molds lined with butter muslin or fine cheesecloth. Avoid pressing the curds; they should settle under their own weight. Transfer evenly to create flat tops.

Allow molds to drain at room temperature (20–22°C / 68–72°F) for 6–12 hours, turning the cheeses once after 2–4 hours to ensure even drainage and shape. Drain until the cheese holds together but still feels moist — typical Humboldt Fog is a young, relatively high-moisture cheese.

When the cheeses are formed and hold shape, unmold each round onto a clean board or plate. Sprinkle approximately 1/2 tsp of cheese salt evenly over the top and bottom surfaces of each round. Gently press the salt into the cheese surface with clean hands or a spatula. Repeat for all rounds (total about 2 tsp salt for all cheeses).

Prepare an ash slurry by mixing 2 tsp food-grade edible ash with 2 tablespoons water to make a thin, spreadable paste. If you want the faint gray line traditional to Humboldt Fog, thin the ash enough to spread easily.

Slice each formed round horizontally into two even discs (use a long thin knife). Brush a thin, even line of ash slurry across the cut surface of the bottom half of each cheese. Reassemble the halves carefully, pressing only lightly so the ash line remains visible but not smeared excessively. Alternatively, for smaller forms leave intact and pipe a thin line of ash between two thinner layers during molding.

Lightly dust the exterior of each assembled cheese with a small pinch of penicillium candidum (white mold) powder to encourage the white rind. This can be done by gently rubbing or sprinkling a little on the top and sides. Avoid heavy application.

Place the cheeses in an aging box or container that can maintain high humidity (85–95%) and a cool temperature of 10–13°C (50–55°F). If you don’t have temperature control, a basement or wine fridge set to this range will work. Maintain airflow but avoid direct drafts.

Turn the cheeses daily for the first week to encourage even rind development and prevent sticking. Lightly mist the surfaces with non-chlorinated water using a spray bottle if the rind appears dry.

Over the next 2–4 weeks the white rind (Penicillium candidum) will develop and gradually soften the paste from the outside in. The ash line should remain visible as a thin gray seam through the center. Monitor humidity and temperature and adjust if excess ammonia or unwanted molds appear (wipe with lightly salted water if necessary).

Humboldt Fog is typically eaten young to show the contrast of the creamy center and chalky rind. Start sampling after 2 weeks; ideal ripeness often occurs at 3–5 weeks when the paste just beneath the rind becomes creamy while the center remains slightly firmer and tangy.

Before serving, bring the cheeses to room temperature (about 1 hour). Slice through the ash line to display the signature gray seam. Store wrapped in wax paper or cheese paper in the refrigerator and consume within 2 weeks for best flavor and texture.