Humboldt Fog Goat Cheese is World-Renowned for its Luscious Texture and Subtle Flavor.

Retire And Journey uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

Offering an innovative range of fresh, aged and ripened cheeses including the unforgettable Humboldt Fog, Cypress Grove Chevre is one of the most highly regarded goat cheese brands in the US.

Nurtured in Humboldt County California, where the redwoods meet the Pacific Ocean, each bite of Cypress Grove Chevre reflects the beauty and culture of this rich environment.

Their award winning signature cheese, Humboldt Fog, is world-renowned for its luscious, creamy texture and subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center giving it a distinctive, cake-like appearance.

Ideal for any occasion, Humboldt Fog is a perfect companion with fruit, salad, fresh bread, and your favorite beer or wine.

To learn more, please visit cypressgrovechevre.com or stop by Murray’s Cheese, Whole Foods, Fairway Markets, Beecher’s, or anywhere fine cheeses are sold to experience the remarkable flavor of Humboldt Fog tonight.

TRY THIS RECIPE!

Warm Red Cabbage and Goat Cheese Salad

( Credit: Laura Werlin)

Ingredients

1/2 medium-size red cabbage (about 1 1/2 pounds)

1/2 cup pecan halves, toasted3

1/2 ounces Humboldt Fog(R), cut or pinched into small pieces (depending on softness of the cheese)

1/2 cup coarsely chopped pancetta, or 4 to 6 slices bacon, coarsely chopped

1/4 cup olive oil 1/4 cup balsamic vinegar

Salt and freshly ground pepper

Directions

Slice the cabbage 1/4 -inch thick. Cut each slice in quarters and then separate the layers of cabbage. You’ll end up with individual strands of cabbage about 1 1/2 to 2 inches long. In a large bowl, toss the cabbage with the pecans and cheese.In a medium sauté pan, cook the pancetta [or bacon] over medium-high heat, until crispy and dark brown. Drain on a paper towel. Discard the pancetta fat, but do not wash the pan. Return the pan to the stove, and over medium heat, add the olive oil. Heat the oil until it’s very warm but not hot or smoking. Turn off the heat and add the vinegar. Mix well and immediately pour over the cabbage mixture. Add the pancetta, and salt and pepper to taste. Toss and Serve.

Serves 4.