Soft-Ripened Goat Milk Cheese from Humboldt County California
The Original American Original®. Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Drizzle with honey and serve with prosciutto, tart apple and Marcona almonds
Crumble it over a fall or summer salad of greens with a vinaigrette
Beer Pairing: IPAs, Porters, or Wheats, Pale Ales, or Stouts
Wine Pairings: Demi-Sec Sparkling Wine, Sauvignon Blanc, Pinot Grigio, Rosé, Sweet Sheet, Zinfandel, Pinot Noir, or a Vouvray
American Cheese Society 1998, 2002, 2005, 2019
Best of California, California State Fair 2019
Gold, World Cheese Awards 2014, 2018
Gold, London International Cheese Competition 2004
Best of Class, US Championship Cheese Contest 2017
Best Cheese & Dairy Product, IFFCS (New York) 2002
To optimize the quality of Humboldt Fog, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Removing from the refrigerator at least one hour before serving.
Lamb Chopper has a buttery color, smooth texture, and is mild on the palate, but don’t equate “mild” with “lack of complexity” — this is a nutty, subtly sweet cheese that’s semi-firm and meltable, thanks to the higher fat in sheep milk.
Aged three months, Lamb Chopper® is a real crowd pleaser and a favorite with kids — some might even call it the “type O” cheese.
Serve melted with sauteed mushrooms and polenta.
Shave over a melon, mint and prosciutto salad
Beer Pairing: Brown Ale, IPAs, or Porters
Wine Pairings: Sauvignon Blanc, Unoaked Chardonnay or a Vouvray
World Cheese Awards 2018
Best Product in Aisle, NASFT sofi Awards 2002
To optimize the quality of Lamb Chopper, keep cheese cold (32°–44.6°F). To maintain original condition after cutting keep cheese wrapped tightly in plastic wrap to prevent drying. Remove from the refrigerator at least one hour before serving.
Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery upfront with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese. Know someone who (gasp!) doesn’t like goat cheese?
Encourage them to dip their toes back in the water with Midnight Moon®, which has been known to convert even the staunchest of goat cheese critics.
Serve with fig jam and seeded crackers or bread
Try melted between slices of rustic bread or as a decadent addition to macaroni and cheese
est of Class, World Championship Cheese Contest 2010, 2020
Super Gold, World Cheese Awards 2015, 2018
Gold, World Cheese Awards 2014
Best New Product in Show, sofi Awards 2002
How to store
To optimize the quality of Midnight Moon, keep cheese cold (32°–44.6°F). To maintain original condition after cutting keep cheese wrapped tightly in plastic wrap to prevent drying.
Remove Midnight Moon from the refrigerator at least one hour before serving.
You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece. If you love Humboldt Fog and can’t get enough of truffles, this is the cheese for you.
Like other soft-ripened cheeses, Truffle Tremor® has a bloomy rind that allows the cheese to ripen from the outside in. As Truffle Tremor® continues to ripen and mature, the creamline develops and the flavor intensifies — an ooey-gooey, ripe Truffle Tremor is not for the faint of heart.
Top on a hot steak or juicy burger - allow the cheese to soften as the meat rests.
Serve with candied orange and port wine for a simple dessert.
To optimize the quality of Truffle Tremor, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping your cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Remove Truffle Tremor from the refrigerator at least one hour before serving.
ELKI's Gourmet Water crackers are known for their great taste and texture. Our Water crackers are thin, crisp and perfect for entertaining.
Elki's Gourmet Water crackers are delicious with cheese, bruschetta, pesto's, tapenades and also delicious with our Scandinavian Delights fruit spreads. Great for parties or as a everyday snack at home!
The king of cheese is made in 200-pound wheels from fresh, raw milk produced by grass-fed cows on family farms. Expert cheesemakers then age it for a minimum of 4 months in the microclimate of the Emmi cellars.
Firm yet supple, Emmentaler AOP offers a nutty flavor with slight acidity and just a hint of herbs.
This classic aged cheddar infused with a bold dose of garlic our Vampire Slayer Cheddar was the 2nd cheddar developed here at Face Rock and is currently one of our most popular cheddars. It’s definitely a must try for anyone who loves garlic. This award-winning cheddar is sure to keep vampires at bay!
FLAVOR PROFILE Packed with loads of garlic in a base of classic aged cheddar this cheese packs a garlicy punch that takes center stage and cannot be ignored. If you can’t get enough garlic this cheddar is for you!
WHAT TO PAIR IT WITH
Vampire Slayer is perfect on a cheese plate or melted into your favorite foods to enrich them with garlicy goodness!
Wine Pairing: Pick something with high acidity and medium to low tannins as the flavor can turn bitter or acrid when paired with garlic. Bright and citrusy flavors work best, avoid anything too sweet. Choose a Pinot Gris, Sauvignon Blanc, Viognier, Dry Gewürztraminer, Champagne, Syrah, Chianti, & Sangiovese.
Beer Pairing: Choose light-bodied & wheat-based. Strong hops & carbonation add a refreshing cleanse to the palate such as Ales, Lagers, Pilsners, & Hefeweitzen.
1st place in the national cheese competition in North America (2013 ACS Awards)
After enzymes have been added to fresh milk and allowed to set up, the whey is drained off leaving beautiful fresh curds behind. It's these curds that are then pressed together to create cheese.
At Face Rock, they pull some of these curds aside so that you can enjoy one of the most delightful treasures we've ever tasted-- Fresh Cheese Curds!
Curds are best when served at room temperature or slightly warmed (5 - 10 seconds in the microwave would do it!) Enjoy them battered and fried, chopped up and mixed into soup or simply as a snack on their own!
1st place at the American Cheese Society's 2013 Competition.
Try these unbelievably fresh curds and taste what the rave is all about!
Sometimes compared to Brie, Fromager d'Affinois has a white, flossy rind but the interior paste is much more ivory in color. The texture is soft, smooth and yielding, with a tendency to become runny under the rind and remain quite a bit firmer in the center - thereby creating two textures in one.
Flavors are mild and subdued, with notes of salt and a slight hint of mushrooms.
Pairs well with many wines. However, it goes particularly well with champagne or sparkling wine, since the effervescence cuts the richness of the cheese and cleanses the palate.
This traditional farmhouse Cheddar is a real English treasure. It has a bold smoky flavor and a lovely smooth texture. First created in 1965, this cheese has stood the test of time. The Cheesemonger's Shop #1 cheese!
Infused with the robust flavor of whiskey, Kerrygold’s rich and creamy Aged Cheddar now has unique undertones of the smooth, woody, and nutty taste of pure Irish Whiskey. Entrenched in the history and traditions of Ireland, Cheddar and whiskey are now together in one spirited Irish grass-fed cow’s milk cheese.
This tasty combination is the perfect complement to your party’s gourmet cheese platter and is also a unique gift item.