A mere 25 years ago virtually all the goat cheese sold in America was imported from Europe. That’s when a few enterprising Americans, mostly women, made small batches of goat cheese in their kitchens and began selling it to discerning restaurant owners & retailers. One of those enterprising Americans was Mary Keehn, the Founder of Cypress Grove, maker of Humboldt Fog. Recognized the world over as one of the great soft ripened cheeses, it was a awarded a Gold Medal at the prestigious London International Cheese Competition in 2004.

Here’s a simple Cypress Grove recipe for enjoying Humboldt Fog in a hearty cheese sandwich.

Ingredients

• Humboldt Fog Cheese
• Kalamata Olive Bread
• Tomatoes, Sliced
• 1/3 Cup Lemon Juice
• 2/3 Cup Canola Oil
• 1 Teaspoon Salt
• 1 Teaspoon Dijon Mustard
• 2 Cloves Garlic, Sliced & Slightly Crushed

Preparation

1. Place slices of tomatoes & slices of Humboldt Fog on the olive bread.
2. In a small bowl, mix together remaining ingredients.
3. Drizzle the mix over tomatoes as a marinade.

To purchase the much acclaimed, soft ripened goat cheese in this recipe go to: Humboldt Fog