9/17/2023 0 Comments Humboldt fog cheese for saleThe wheels are ready for shipping in three to four weeks, depending on the size. The remaining curds go on top, then after some draining and drying, the wheels are coated with more ash and inoculated with the culture that will develop the bloomy white rind. The molds are half-filled, then the curds are sprinkled with a layer of salt and vegetable ash - the same white-pine ash used in Morbier. Related Reading:5 Major Cheese Styles Every Chef Should Know. A few drops of vegetable enzyme help the coagulation along, but it is mostly acidification that causes the milk protein to coalesce into curds. There’s a lot to unpack just by looking at Humboldt Fog: a bright white paste, bisected by a racy stripe of vegetable ash, giving way to a nearly runny creamline, encased in a cake-like package with a lacy, bloomy rind. The cultured milk ripens overnight, like yogurt, giving the bacteria time to consume the milk sugar and produce lactic acid and other flavor components. Like many fresh goat cheeses, Humboldt Fog is coagulated largely with acid, not rennet. Keehn uses at least two, sometimes more, and believes the mix gives her cheese more complexity. Cheesemakers typically use a purchased culture that produces the qualities they like. But Keehn says the secret to her cheeses' fine flavor is the cultures. She pasteurizes the milk at her dairy, using the low-temperature, long-duration method that does the least harm to the milk. The goats are on pasture at least part of the day. Keehn uses goat's milk from five nearby farms, and she pays a premium for exceptional quality. Created about a dozen years ago, the cheese comes in both 5-pound and 14-ounce formats, but I think the larger wheel has a more appealing proportion of paste to rind and more potential to mature gracefully. Keehn's Cypress Grove Chevre in the Humboldt County town of McKinleyville makes or markets several award-winning goat cheeses, including an aged cheese made in Holland called Midnight Moon.
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