Pioneering American Cheesemaker Mary Keehn of Humboldt County, CA has been making a great, pasteurized goat cheese for years. But why stop with Humboldt Fog when you can add a handful of black truffles to the mix and make people tremor? We lust after this cheese's tangy, lactic, cakey-textured paste, heady with fungal earthiness . Time in Murray's caves ensures proper ripening without the bitter soapiness this cheese can suffer from when improperly stored. To drink? Cherry-tobacco Pinot Noir make us quiver with delight.
