Humbolt Fog Recipe

Heat milk and add cultures

Pour 2 liters of fresh goat's milk into a large, sanitized pot. Slowly heat the milk to 20–22°C (68–72°F). Sprinkle the mesophilic starter culture evenly over the milk surface and allow it to rehydrate for 2–3 minutes, then gently stir the culture into the milk using an up-and-down motion for 1 minute to distribute.

Add white mold and Geotrichum

Mix 1/4 tsp Penicillium candidum and 1/8 tsp Geotrichum candidum into a small amount of cool, non-chlorinated water to disperse, then whisk into the milk. These mold cultures produce the characteristic white rind and delicate, tangy surface texture.

Add calcium chloride (if using pasteurized milk)

If your milk is pasteurized (not ultra-pasteurized), dilute 1/2 tsp calcium chloride in 2 tbsp cool water and stir gently into the milk to help proper coagulation.

Warm to coagulation temperature and add rennet

Raise the milk temperature slowly to 30–32°C (86–90°F). Dilute 1/2 tsp rennet in 2 tbsp cool, non-chlorinated water and mix into the milk with an up-and-down stirring motion for about 1 minute. Stop stirring and allow the milk to set undisturbed for 60–90 minutes, until you achieve a clean break (the curd separates cleanly when cut).

Cut and drain curds

Once you have a clean break, cut the curd into roughly 1–1.5 cm (3/8–5/8") cubes with a long knife. Let the curds rest for 5 minutes to heal. Gently stir occasionally for 10–15 minutes to allow whey to separate, keeping the temperature around 30°C. Line molds with cheesecloth and ladle curds into molds, filling gently to avoid excessive whey retention. Fold cloth over the top and drain at room temperature for 6–12 hours, turning the cheeses every 1–2 hours for even drainage and shape.

Salt the cheeses (brine)

Prepare a quick brine by dissolving 60 g non-iodized salt in 500 ml cool water. After the cheeses have drained and formed (they should hold shape but still be moist), remove from molds and submerge in the brine for 4–6 minutes per cheese (adjust by size). Remove and air-dry briefly on a draining mat.

Apply ash to center surface

When the cheeses are dry to the touch (typically 24–48 hours after brining), use a clean, dry pastry brush or your fingers to dust a thin layer of edible vegetable ash across the midline of the top surface of each cheese wheel, mimicking Humboldt Fog's distinctive ash line. Do not cover the entire surface—only a ribbon across the center. Allow ash to set for a few hours.

Ripen on mats in a cool humid environment

Place the cheeses on a draining mat in a ripening box or container with good humidity (85–95% RH) and a temperature of 10–13°C (50–55°F). Turn the cheeses gently every 1–2 days to ensure even rind development and air circulation.

Encourage rind development

Over the first 1–2 weeks, a white Penicillium candidum rind will develop. The Geotrichum will create a wrinkled, velvety layer and help the ash adhere. After about 7–14 days, you can dust another very light touch of ash along the center if the initial line has faded.

Age until desired ripeness

Age the cheeses for 3–6 weeks. Humboldt Fog style cheeses are best when they develop a creamy layer under the rind while remaining slightly chalky at the center. At ~3 weeks you should have a pronounced creamy band beneath the white rind and a still-firmer center. Taste periodically and refrigerate once desired texture is reached; the flavor will be tangy, bright, and slightly mushroomy from the rind cultures.

Before serving, bring the cheese to room temperature (about 30 minutes). Slice crosswise to showcase the ash ribbon and the creamy band below the rind. Store wrapped in breathable cheese paper or wax paper in the refrigerator at 4–6°C for up to 2–3 weeks; flavor will continue to develop slowly.