Humboldt Fog Remix: Beloved Cheese Gets A Facelift
So for those who are familiar with Cypress Grove Creamery's "OG" Humboldt Fog of domestic artisan goat cheese, hang onto your wigs because your mind will be blown. Introducing Cypress Grove's newly remastered, seasonal (and limited edition) star: Humboldt Fog Remix.
This is the genius hybrid of the original soft-ripened Humboldt Fog recipe, sans the vegetal ash. Instead, this beauty is infused with a streak of their Purple Haze ingredients of lavender and fennel pollen. One of my favorite soft-ripened, dual textured (fluffy paste and dense creamline) goat cheeses. Like I said, GENIUS. If you are a foodie or food-pairing turophile like myself, the options for this cheese seems endless.
Humboldt Fog Remix
Where to start? Since its the end of summer and tomatoes here in Portland were beyond bountiful, I decided to make one of my tried and true jams: La Femme Fromage's Spiced Tomato Jam.
What to drink? Bubbles, piney/herbaceous IPA's ( I love Breakside Brewery's Wanderlust IPA and Oui Chef Saison), and bright, tropical Sauvignon Blanc's,This spiced jam has a kick, yet grounded by fragrant aromatics such as cinnamon, clove, Aleppo pepper, and Chinese five spice. This lineup gets along famously in the sandbox with Remix's lavender and fennel vibes. The luscious and creamy goat cheese has such a smooth tang that begs for a little sugar and spice. The floral and herbaceous notes of lavender and fennel envelope your palate as the jam cuts through the fluffy goat curd. It is heaven in the mouth.
There are endless possibilities with this fluffy, tangy, aromatic goat cheese so please, ask your local cheese-monger if/when they will have your Humboldt Fog Remix in and enjoy this pairing.
Tell me what you think. And in the meantime, check back to see what I else I find delicious with this amazing cheese! Cheers to cheese!
Humboldt Fog Remix and Tomato Jam
Spiced Tomato Jam Recipe(makes about 8 oz.):
1 1/2 lbs. tomatoes of choice (quartered)
1 cup granulated sugar
2 tbl. kosher salt
1 tbl. sherry vinegar
1 bay leaf
1 tbl. freshly ground pepper
1 tsp. each of: cinnamon/crushed red pepper/clove/Chinese five spice/Aleppo pepper
Directions:
Quarter the tomatoes (skins on) and place in pot on medium heat.
Once it starts to bubble and breakdown, turn down to low heat, keeping a simmer going.
Add the remaining ingredients and stir to incorporate.
Keep an eye on it as it reduces and thickens. Stir occasionally to prevent sticking, every 10 min. or so.
Simmer until reduced by half or thickened to your liking. Keep in mind the jam will continue to firm once cooled and refrigerated.
Pour into a jar and let cool on the counter before refrigerating. It will last up to two weeks in the fridge, if you can keep your hands off of it.