Humboldt fog. cracked#

“So, the name Fog Lights felt appropriate to make a connection to Humboldt Fog while playing with the cheese’s petite size,” Rasmussen says. However, this cheese is quite demure in size compared to Humboldt Fog, clocking in at only 6 ounces.

The name Fog Lights is a connection to Humboldt Fog, Cypress Grove’s flagship soft-ripened cheese that is sold as a 5-pound wheel. “Many trials later for different items, we were happy to re-introduce an improved and reimagined version of the Fog Lights.” “Over a decade has passed since then, and we have run many trials and stumbled upon a few innovations along the way we were able to apply those learnings to Fog Lights, along with a fine-tuned recipe,” Rasmussen says.

Humboldt fog. cracked#

When Fog Lights was first developed around 2010, Cypress Grove hadn’t yet cracked the code on small format soft-ripened cheese moisture control throughout shelf life, and it was discontinued soon after. Its downy-white rind is edible, similar to a brie, and Little Giant continues to ripen from the outside in as it ages. This bright, fudgy cheese has subtly sweet, yeast-like flavors reminiscent of bread fresh out of the oven, along with mushroomy notes that intensify as the cheese ages.

Introduced in March of this year, Little Giant is a bloomy goat cheese described as smooth, buttery and delicate. “We were able to flip the lights on quickly by capitalizing on some of the innovation already achieved during our Little Giant product trials, which was still in development at the time, and apply them to Fog Lights.” “We heard our customers’ need for retail-ready, grab-and-go cheeses, and we rallied our teams to develop and launch Fog Lights in just a few short months,” says Janne Rasmussen, Cypress Grove’s marketing manager. Soft cheeses should be thrown out if spores appear, while hard ones can be salvaged by cutting around the molded area.Arcata, CA-based Cypress Grove, launched Fog Lights, its newest addition to the award-winning Humboldt Fog family of cheeses, last summer in response to a rapidly changing market. While mold is used to produce blue and soft-ripened cheeses, it’s a sign of spoilage on other varieties. However, this technique doesn’t apply to soft cheeses or shredded, crumbled, or sliced varieties.Īny signs of mold on these kinds, which include cream cheese, cottage cheese, and ricotta, mean that it should be thrown out at once - as the spores can easily contaminate the entire product ( 4). To salvage it, trim at least 1 inch (2.5 cm) around and below the mold ( 1, 4). This means that the rest of the product is likely safe to eat. It’s rare for spores to spread far beyond the surface of hard cheeses, such as Parmesan, Colby, Swiss, and Cheddar. If you spot mold on your cheese, you don’t necessarily have to throw it out. They’re similar in appearance to those that grow on other foods. Keep in mind that dangerous spores can also occur on mold-grown cheeses. This way, you can evaluate its freshness moving forward. Yet, because some cheese is naturally stinky, it’s best to smell it after purchasing to establish a baseline. They’re characterized by blue veins inside the cheese or a thick, white rind on the outside - whereas typical mold is a fuzzy growth that varies in color from white to green ( 1).īesides appearance, odor can also indicate mold. Those used to manufacture cheese are safe to eat. The molds used to produce certain varieties are different than the ones that sprout on your old cheese and bread. Mold on cheese isn’t always an indicator of spoilage. These include blue cheeses like Gorgonzola, as well as soft-ripened kinds like Brie.

Particular cheeses require molds to mature and develop their unique flavors. While soft-ripened cheeses are made by mixing mold into the milk during processing, blue cheeses generally have spores injected into the curds themselves ( 1). Soft-ripened cheeses: Brie, Camembert, Humboldt Fog, and St.Blue cheeses: Roquefort, Gorgonzola, Stilton, and other blue varieties.It’s also what gives Brie its thick outer rind and soft, creamy interior ( 2). These molds help develop unique flavors and textures by eating the proteins and sugars in the milk, resulting in chemical changes ( 1, 2, 3).įor instance, mold is what creates the distinct bluish veins in blue cheese. The most common types of mold used to grow cheese are Penicillium (P.) roqueforti, P.

In fact, particular kinds of cheese require mold during their production. The curds that are left behind are salted and aged.ĭifferences in cheeses’ taste, texture, and appearance depend on the type of milk, bacteria present, length of aging, and processing methods. Cheese is made by curdling dairy milk using an enzyme known as rennet, then draining off the liquid.