Top 3 Local Bloomy Rind Cheeses
in Arcata

Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre. The cheese is distinguished by a layer of edible ash on the interior, which is actually a nod to the French Morbier cheese. The aromas of this cheese are pungent and floral, while the flavors are citrusy, tangy, and slightly lemony. It is recommended to drizzle it with honey and serve it with almonds, tart apples, or prosciutto. For the best experience, pour a glass of beer or Sauvignon Blanc on the side. And if you're eating Humboldt Fog and think that the flavors are ''dreamy'', you might not be far from the truth - its inventor, Cypress Grove Chevre founder Mary Keehn says she fell asleep on a plane and dreamed about a new type of cheese with a line running through it, and the Humboldt Fog was born.Expand

Truffle Tremor is an American soft-ripened cheese made in Arcata, California by Cypress Grove Chevre. The cheese is made from pasteurized goat's milk. Underneath the rind, the texture is dense, smooth, and creamy, mottled with small pieces of black truffles. As the cheese ages, the body becomes softer next to the rind, giving off slightly herbaceous hints. The aromas are earthy and milky, while the flavors are tangy, creamy, acidic, and earthy. It's recommended to pair it with wines such as Zinfandel, Cabernet Sauvignon, and Riesling. This delicate cheese won many awards, including Super Gold at World Cheese Awards in 2014.Expand

Bermuda Triangle is an American cheese that was created in 1997 by Cypress Grove Chevre. The cheese is shaped into a triangular prism, hence the name. It's made from pasteurized goat's milk and ages for 2 weeks, although it can be left to mature even longer. Bermuda Triangle is dusted with ash before a velvety, bloomy rind develops. This soft-ripened cheese is traditionally thinly sliced with a wire, resulting in a stunning visual presentation on a cheeseboard. The texture is smooth, dense, and slightly crumbly when young, but with age the paste breaks down, becoming softer and almost runny. The aromas are fresh, earthy, and clean, while the flavors are delicate, piquant, and earthy. When young, the flavors are bright and peppery, but they become more intense with aging. It's recommended to serve Bermuda Triangle with spicy nuts, pears, and candied fruit. Pair the young cheese with IPAs and Sauvignon Blanc, the ripe ones with Pinot Noir or Rosé, and the mature ones with stout beer, Zinfandel, or Cabernet Sauvignon.Expand