It has a similar flavor profile to Humboldt Fog - bright and citrusy, but a bit earthier and more dense and fudgy. “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. 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. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.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. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Questions answered by expert instructors.Full instructions on how to make Humboldt Fog and Valencay cheeses.Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. So, we’ve included both versions and recipes in this class! We know that Cypress Grove may do things a little differently, and that information is most definitely proprietary, but ours is a pretty close approximation! What You’ll Learn Its name pays tribute to the ocean fog that rolls in from Humboldt Bay and Cypress Grove founder, Mary Keehn says the recipe was conceived in a dream! As far as we can tell, it’s a very similar cheese to Valencay, a French pyramid-shaped goat cheese, except that it’s made in a round form and has a line of ash running through the center much like another delicious cheese, Morbier. Humboldt Fog is one of the most beloved cheeses made by the Cypress Grove Creamery in Northern California.
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