Anytime I see someone comment that Sofia is a copy of Humboldt Fog, I always laugh because I know the story. I have been lucky enough to hear it from Judy herself, but I think it’s important that you all know it too. Judy and Mary are best friends; they discovered the use of ash in cheese making together on a trip to France. There was never any plan to “copy” one another. These women knew that they were not battling each other in this industry. They went through uncharted territory together, along with the other goat ladies of the 80s, which paved the way for many of the goat cheese makers in this country today.
I often feel that many of us are constantly trying to one-up each other in this industry. Looking back on this history, it reminds me that most of us share the same pains and also the same hopes and desires for this industry. Most of us want the same thing: for American cheese to continue to thrive, and if we are to work together genuinely, we could easily achieve that.
As a cheese lover, I’ve always been intrigued by the stories behind artisan cheeses, and the tale of Sofia and Humboldt Fog truly highlights the power of collaboration over competition. What stands out is how Judy Schad of Cypress Grove and Mary from Capriole Goat Cheese forged a deep friendship during a time when goat cheese was hardly recognized in America. Their journey began at a goat show in the 1980s and included trips to France where they discovered the technique of using ash in cheese-making — a method that would become iconic in both their products. One key takeaway from their story is that innovation in the artisan cheese world often comes from shared knowledge and mutual support rather than rivalry. In today’s fast-paced market, it’s refreshing to reflect on pioneers like Judy and Mary who not only created flavorful, distinctive cheeses but also helped usher in a new era for American cheese by supporting each other. Visiting local cheese shops, I’ve noticed how Sofia and Humboldt Fog represent more than just delicious flavors; they symbolize the legacy of women cheesemakers who believed the industry should be inclusive and collaborative. The distinctive ash-infused rind and creamy texture of these goat cheeses aren’t mere imitations — they reflect individual creativity inspired by shared traditions. For enthusiasts looking to deepen their appreciation, learning about how ash affects the ripening process and the subtle differences in flavor profiles between these cheeses is fascinating. It also reinforces the idea that cheese-making—much like any craft—is a blend of science, art, and friendship. Ultimately, the story encourages us to rethink competition in artisan foods and embrace a spirit of community. For American cheese lovers and makers alike, Judy and Mary’s friendship is an inspiring reminder that working together can strengthen an entire industry, helping it thrive domestically and gain recognition worldwide.
