Bermuda Triangle

Bermuda Triangle has an ash and bloomy rind that covers a rich and smooth interior, with mild earthy flavors.

The aromas are fresh, earthy, and clean, while the flavors are delicate, piquant, and earthy.

When young, the flavors are bright and peppery and they become more intense with age.

The texture is smooth, dense, and slightly crumbly when young, but with age the paste breaks down, becoming softer and almost runny.

Bermuda Triangle is dusted with ash before a velvety, bloomy rind develops. This soft-ripened cheese is traditionally thinly sliced with a wire, resulting in a stunning visual presentation on a cheeseboard

Use this crowd-pleasing cheese in any cheese or fruit and cheese platter. Serve over slices of crisp Fuji apples for a summer snack or serve with spicy nuts, pears, and candied fruit for nibbles.

This is a very wine-versatile cheese so you can pair with different wines by the cheese age, for example:

• Young selections -Joy Sauvignon Blanc, Frisky Riesling or Caress Cuvée Blanc.
• Riper selections - Passion Pinot Noir or Adore Rosé.
• Mature selections - Scandal Zinfandel or any of our Bordeaux or Rhone reds all the way up to Cabernet Sauvignon.

This outstanding cheese is cut and wrapped by cheese experts in our culinary team. Our cheese always ships expedited in an insulated package to ensure freshness.

This cheese was created by Cypress Grove Chèvre company in 1997 specially in a triangular prism shape since it is ideal for slicing unique portions and looks attractive on a plate.

For producing 'Bermuda Triangle', the cheesemakers use pasteurized goat's milk. It is coated with a layer of edible black ash, sprayed with mold cultures and ripened / cold stabilized for several days before being released.

When young, the interior of the cheese is chalky white in color with a smooth, firm and slightly crumbly texture. As it ages, the paste below the velvety white bloom rind starts becoming softer, lucid, and ultimately runny.

This cheese has won many awards including First Place, American Cheese Society, 1998, 1999, 2002, 2013, 2014.