(photo from Cook’s Cache)
We’re keeping it very local for this one with Sunset Acres ash veined, bloomy rind: Sea Smoke from Sunset Acres in Brooksville, ME. Ash and cheese together is a centuries old tradition. But it wasn’t until Humboldt Fog came out, some 20 years ago, that it became popular state side.
But, the Sea Smoke is markedly different from Humboldt Fog. For one thing, the paste stays firm enough to slice and never gets loose or threaten to pull away from the rind. It’s also less salty and more crisp than ‘the Fog,’ finishing on a bright mineral note.