Are you ready to become a soft-ripened cheese aging expert? Let us take you on a journey of cheese transformation…
Proteolysis: The enzymatic process that breaks down proteins and creates the creamline just under the rind
Lipolysis: The natural breakdown of fats that results in distinct aromas and flavors
Bloom: The fluffy white mold that creates the rind of soft-ripened cheeses
Young Humboldt Fog
Sassy and adolescent. Might beg for your car on weekends.
- When our soft-ripened cheese is young, the creamline is about ¼ inch wide, the paste is firm and moist, and the rind is very white, thanks to the bloom. As the cheese matures and proteolysis really kicks in, the creamline will grow and become more gooey.
Ripe Humboldt Fog
The best of both worlds: youthful exuberance tempered by the knowledge of experience.
- The rind shows some darkening, the creamline is about ½ inch thick, and the paste is slightly drier and somewhat flakey. As the creamline grows and becomes more luscious, lipolysis simultaneously occurs. Lipolysis is responsible for the deepening of aroma and flavor.
Mature Humboldt Fog
Knows every trick in the book, but still has a few of its own. Wise and spirited.
- Proteolysis and lipolysis have done their jobs, and this cheese is ooey-gooey delicious! The rind is marbled, the paste is drier and denser, and the creamline is up to 1 inch thick. We love a luscious, mature soft-ripened cheese — remember, age ain’t nothing but a number!