California · United States
Humboldt Fog.
A pillowy fresh goat cheese bisected by a dramatic vein of edible ash, Humboldt Fog delivers bright citrus notes and delicate florality that give way to a tangy, lactic core with whispers of earth and mild goat character. The texture is impossibly creamy—almost mousse-like—with the ash layer adding subtle minerality and visual drama as you cut through each wheel.
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The story
How it's made.
Why it tastes that way.
Humboldt Fog was created in 1994 by Mary Keehn, founder of Cypress Grove Chevre in Arcata, California. Keehn named the cheese after the coastal fog that rolls in from Humboldt Bay each morning.
She drew inspiration from Morbier, a French cheese that has a central ash line, applying a layer of edible food-grade ash through the middle of each wheel. The cheese has two distinct layers: a soft interior that becomes runnier near the bloomy rind, and a core that retains a fresh, crumbly texture. Humboldt Fog is widely credited with establishing the American artisan goat cheese movement and has won numerous international awards including the American Cheese Society's top prize multiple times.
Production · spec
- Milk
- Goat · pasteurised
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are drawn from each cheese's flavour and aroma profile. This is Humboldt Fog's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for soft-bloomy cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut like a cake — slim wedges from the centre, through the rind. Don't scoop the middle and strand the shell.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Humboldt.
46 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Humboldt Fog are being verified. Check back soon.
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Substitutes
No Humboldt Fog at the counter?.
These will play a similar role on the board and in the pan.
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