![]() Never satisfied to rest on their laurels, Cypress Grove just added a new cheese to the herd: Little Giant. It has since become the company’s most popular cheese. To do this, she allowed the wet curd to hang longer and hand-packing the resulting drier curd into forms lined with cheesecloth, and then immediately turning out the cheese to reuse the form again. Humboldt Fog launched in 1992 after the company’s founder Mary Keehn, “literally dreamt up a cheese” says Cypress Grove’s senior marketing manager Haley Nessler, borrowing from the classic traditions of French cheesemakers while adding “a generous amount of American irreverence and ingenuity.” Keehn created the recipe during her modest beginnings in Northern California, when she didn’t have enough funds for more than a few cheese forms. It’s unique for a goat cheese because of its hand-packed dry curd and penicillium candidum rind with a Morbier-like ash line just under the rind, resembling a French Brie. Flavors include fresh cream and buttermilk, and like other soft-ripened cheeses, and it becomes zestier with age. Humboldt Fog considered the company’s flagship, is a soft-ripened goat cheese that has a distinctive ribbon of black ash that feathers when sliced, replicating the fog in Humboldt County. ![]() But just shy of their 40th anniversary Cypress Grove continues to create new cheeses and takes pride that their model dairy is certified by the American Humane Association. The company is best known for one of the most famous goat cheeses in America, Humboldt Fog, which has won first-place awards from the American Cheese Society and gold at the World Cheese Awards multiple times. Cypress Grove was an early leader in the American goat cheese movement and is celebrated for its soft-ripened, fresh, and aged cheeses.
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