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What do you do with your Humboldt Fog?

QueenB Jul 22, 2007 03:44 PM

So far, I've just eaten as-is, plopped on crostini. But, I feel I need some new ideas.

What ways do you eat your Humboldt?

  1. susancinsf Jul 22, 2007 04:16 PM

    crumble it up and put it in a salad with arugla or other fairly bitter greens, and perhaps some pear, walnuts and shallots. what my kids call the "Alice Waters Salad". I realize it is a bit soft to crumble well, but it is good enough to be worth getting your hands messy: coats the leaves a bit much, but tastes very good. Just don't overdress. (with olive oil and basalmic vinagrette).

    1. h
      holy chow Jul 22, 2007 10:29 PM

      Stuff it in jalepenos, cover them with panko and deep fry!

      1. o
        odkaty Jul 23, 2007 04:07 PM

        I've made a really rich pasta with it ... and my favorite was spreading it thin on a whole wheat pizza I grilled along with tomatoes, onions, basil, a touch of olive oil, and pepper.

        1 Reply
        1. re: odkaty
          Melanie Wong Mar 16, 2013 09:55 PM

          I didn't prepare it, but I've had pasta where the Humboldt Fog melts onto the hot pasta forming the sauce and is tossed with morels and green garlic. Wonderful spring dish.

        2. liu Jul 23, 2007 05:52 PM

          I am a Humboldt Fog addict -- any way you define it!
          While I love it mostly plain, I also enjoy it with drizzle: honey, or a really thick balsamic. I also picked up some pomegranate honey at a Korean market and currently that is my favorite drizzle.
          It is also delicious with raspberries or raspberry jam.

          1. MollyGee Jul 23, 2007 07:37 PM

            I smear it on a thick, crusty slice of italian bread, slap a few slices of early girl tomatoes on it, lay down a few sliced kalamata olives, grind a little pepper over it and top it with some crispy lettuce leaves. I drizzle olive oil on another slab of bread and it's my favorite sandwich for the moment.

            1. f
              forestd Jul 24, 2007 12:39 AM

              I made a pasta dish (not my own) with goat cheese arugula and garlic that was awesome. Olive oil, garlic , pepper (your choice) salt and about 2 oz of goat cheese per serving in a bowl with some fresh arugula. Toss with hot pasta and server.

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