Humboldt Fog Recipe
Experience the exquisite taste of Humboldt Fog, a luxurious goat cheese renowned for its velvety texture and distinctive layers. Crafted in California’s lush pastures, this artisanal delight boasts a signature gray-blue rind and a creamy interior that melts in your mouth. Its mild, tangy flavors are balanced with earthy undertones, making it the perfect companion for crusty bread, fresh fruits, or a drizzle of honey. Elevate your palate with this gourmet cheese that embodies the essence of the West Coast.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Instructions
- 1
- 2
Add Buttermilk
Once the milk has reached the desired temperature, stir in the cultured buttermilk and let it sit for 30 minutes.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, chlorine-free water and stir it into the milk mixture. Let it sit undisturbed for about 1 hour until it sets.
- 4
Cut the Curd
Once the curd has set, cut it into small cubes (about 1 inch) and let it rest for 5-10 minutes.
- 5
Cook the Curd
Slowly heat the curds to 100°F (38°C) while gently stirring. Hold this temperature for about 30 minutes.
- 6
Drain the Curd
Pour the curds into a cheesecloth-lined colander to drain the whey, and then sprinkle sea salt over the curds. Mix gently.
- 7
Shape the Cheese
Transfer the curds into a cheese mold, pressing down firmly to shape it into a round form. Cover and let it sit at room temperature for 24 hours.
- 8
Apply Activated Charcoal
After 24 hours, remove the cheese from the mold and rub the exterior with activated charcoal powder, creating the characteristic ash layer.
- 9
Aging
Wrap the cheese in cheese paper and age it in a cool, humid environment for 2-3 weeks, flipping it every few days.
- 10
Serve
Once aged, slice and serve the Humboldt Fog cheese with fresh herbs as a garnish if desired.
