Humboldt Fog is one of the most beloved cheeses made by the Cypress Grove Creamery in Northern California.  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 Frech 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.  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! 

This live, interactive session will happen at 2:00 p.m. MT on November 1, 2020, and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

Register Here

Special Ingredients and Equipment Needed:

Mesophilic Culture, Flora Danica Culture, Penicilium Candidum, Geotrichum Candidum, Rennet, Ash, Cheese Mold/Form (For Valencay: Pyramid Form (M132); for Humboldt Fog-Style Cheese: any round form (e.g. M3, M7, M110) or basket (M222, M332).