Bermuda Triangle Soft Ripe Goat Cheese From California (Mendicino Co. - 1/2 lb)
A truly artisan soft ripe goat
cheese! Flavors of Bermuda Triangle are earthy and piquant. When young, the
cheese is clean, bright and peppery due to the high rind-to-paste ratio. As it
matures, flavors intensify and and can become quite assertive
Origin: Domestic, California, Mendicino County
Class: Soft Ripe
*OVERNIGHT SHIPPING ONLY ON THIS PRODUCT*
Serve with spicy nuts and candied fruit as a standout addition to a cheeseboard or serve atop a bed of arugula with pears and candied nuts. Best to pair with a light pinot noir or a Spanish Rose'
Cypress Grove Chevre is one of America's best known artisan goat cheese companies and makers of the iconic "Humboldt Fog."
The seeds of Cypress Grove Chevre were sown in the 1970s when Mary Keehn, a single mother of four daughters living in Humboldt County, began looking for a healthy source of milk for her family. As luck would have it, a neighbor had goats. When asked by Mary if she was interested in selling them, she told her, "Honey, if you can catch them, you can have them." Armed only with her resolve and a coffee can full of oats, Mary captured two does, and in doing so launched a unique place in American food history.
Possessing a background in biology, Mary's interest turned to breeding her goats. Within a few years, the size of the herd had increased significantly and she found herself with excess goat milk. She started experimenting with cheese making in her kitchen and with a small customer-base already growing, she officially launched Cypress Grove Chevre in 1983.
At the time, commercial goat cheese production was virtually unheard of in the US. From the outset, Mary strove to make the highest quality, best-tasting artisanal cheeses, but market acceptance was slow at best. Although Americans were increasingly learning about strong French goat cheeses, most of the domestic cheese purchases consisted of bricks of rubbery slices pre-wrapped in plastic. Patience, hard work and a commitment to quality finally started paying off. Over the next decade, a loyal following began to seek out her new delicate flavors.
As Cypress Grove's distribution grew, so did the challenges of managing goats while making cheese. It soon became overwhelming, so Mary made the decision to sell the goats to a number of local farms. Under their new arrangement, the new goat farmers would run their goat dairies and be paid based on the quality of their milk. Mary could now focus on moving the company forward and fully dedicate herself to developing the next series of American originals.
Cypress Grove continued to grow, winning awards, and slowly increasing distribution to specialty food stores in all 50 states. The rest you might say is history...and a delicious one, thanks to Mary and her Arcata-based team lovingly referred to as "Grovers".
At the greedy ant, we believe the more you know where your food comes from, the more you enjoy it ...simple!
To optimize cheese quality, keep cheese cold (33°–35°F) and wrapped in waxed paper.
Re-wrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen.
Remove your cheese from the refrigerator at least one hour before serving.
from the Cypress Grove Website
Savory vegetables and goat cheese encased in flaky phyllo dough create an appealing and elegant appetizer.
- 1/2 pound baby bella mushrooms, diced
- 1 sweet potato, peeled and diced
- 1/2 small sweet onion, diced
- 1 zucchini, diced
- 1/4 pound bacon, fully cooked and diced
- 2 Tbsp fresh sage or thyme, leaves separated from stick
- 8 oz Bermuda Triangle®
- salt and freshly ground pepper, to taste
- 1/2 package phyllo dough, thawed
- 1/2 cup extra virgin olive oil
- 1/4 cup butter, melted
- Preheat oven to 350ºF.
- Heat a large pan with ¼ cup EVOO, add the first 4 ingredients and saute until tender.
- Add thyme and bacon, toss gently, and remove from heat.
- Combine melted butter with remaining EVOO.
- Unfold phyllo dough and place one sheet flat on a work surface with the short end closest to you.
- Brush the dough lightly with butter-oil mixture and working quickly, slide another sheet dough on top of the first, brush it with butter/oil mixture and repeat until you have 4 layers total on top of each other.
- Cut the sheets of phyllo in half lengthwise to create long rectangular sheets. Facing the short end of each sheet, place 1/4 cup filling and a chunk of Bermuda Triangle® on the end closest to you.
- Starting at the filling end, fold the phyllo sheet up on the diagonal line. Fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be completely enclosed.
- Repeat the process until all of the filling is used.
- Arrange completed triangles on a parchment lined baking sheet, seam sides down. Brush with butter-oil mixture and sprinkle with salt and pepper
- Bake for 30 to 35 minutes, until the phyllo is brown and crispy. Serve warm.