A California Winery Blog

One of the most interesting sandwiches on the Bistro’s Thursday evening Grilled Cheese menu is made using Humboldt Fog and pear.  These two ingredients melt together between a crispy sourdough bread casing.  Humboldt Fog is an American ripened (as opposed to fresh) goat’s milk cheese supposedly named for the local ocean fog which rolls in from Humboldt Bay, California (where it is produced by only one farm, Cypress Grove Chevre).  My favorite thing about this cheese is its distinctive layer cake-like appearance.  Its bright white color is split in half by a thin vein of black ash (not mold) and blanketed by a pillowy white mold rind.  It has a creamy, light, mildly acidic flavor and its contrasting moist texture is denser towards the center, gooier right beneath the rind.  A nicely balanced hint of saltiness and lemon kick goes great with the pear. Click image on the right for menu and hours.

The suggested wine pairing is a 1.7% residual sugar Riesling (2007 Santa Barbara Winery 1.7 Riesling), which translates as off-dry.  The high acidity of the wine cleanses and refreshes the palate between each bite while the sweetness contrasts nicely with the salty character of the soft cheese.  Pear’s grainy texture and stone fruit sweetness fits in perfectly to the mix.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery