This Month’s Selection:
MT. ALICE, VON TRAPP FARMSTEAD, WAITSFIELD, VT
Organic farmstead cow milk, Sebastian and Dan von Trapp, cheesemakers
From 1959, when Werner and Erika von Trapp purchased the von Trapp Farm, it has been a working dairy. Over the course of three generations, the farm has transitioned to a certified organic dairy and in 2009 added cheese making to the value-added operations. Striving for high-quality standards, the von Trapp Farm produces some of the sweetest organic milk for premium cheese production.
Mt. Alice is named after a distinct mountain peak southeast of the farm. 
This bloomy rind Camembert-style cheese is an elegantly smooth milky delight made from the farm’s organic pasteurized cows milk and aged for three to five weeks. Mt. Alice is perfect on a cheese plate and makes a great easy lunch, thickly smeared on a crusty baguette. If you are feeling more adventurous, here are a few recipes that highlight its mushroomy and milky flavor.
Asparagus with Creamy Mt. Alice Sauce
feeds 4 as a light supper
- 1 bunch lovely fresh asparagus
- 1 C heavy cream
- 1 Mt. Alice, rind removed and cheese cubed
- 4 eggs
- sea salt and freshly ground pepper
- a tiny grind of fresh nutmeg
- small basil leaves, as a garnish
Trim the asparagus and cook in a pan of salted boiling water for 2-4 minutes, until just tender. Drain and set aside. While the asparagus is cooking, pour the cream into a small saucepan and cook over medium heat until reduced and thickened, about 6 minutes. Lower the heat and a
dd the Mt. Alice and stir gently until the cheese has melted. Remove from heat and season with salt, pepper and nutmeg. Poach the eggs.
Divide the asparagus between 4 plates, top each with equal amount of the sauce and then a poached egg. Finish off with the basil and serve!
Spicy Mixed Greens Salad w/Strawberry and Mt. Alice
serves 2
12 strawberries, halved- ½ of
- 6 grape tomatoes, cut in half
- 1 small peeled cucumber, thinly sliced
- 5 cups spicy mixed greens
- ¼ cup toasted almonds
- ½ shallot, minced
- 1 small garlic clove, minced
- 2 t Dijon vinegar
- 3 T white wine vinegar
- ½ cup extra-virgin olive oil
- sea salt and freshly ground pepper
Make dressing. Whisk shallot, garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper. Set aside. Place all ingredients except the cheese in a medium bowl and toss lightly with the vinaigrette. Divide between two plates and top with the Mt. Alice.
Blackberry, Blueberry, Raspberry Thyme Baked Mt. Alice
serves 2 to 4
- 1 Mt. Alice cheese
- 2 C fresh mixed berries
- 1 C water
- 1 C sugar
- 1 T fresh thyme leaves
- 1 t sea salt
- baguette for serving
pre-heat oven to 400°
Combine berries, sugar, and water in a medium saucepan. Bring to a boil on high heat and then simmer and cook for 12-15 minutes until thickened. Cool slightly. Cut the top rind off the cheese and place it on a parchment-lined baking sheet, cut rind up. Sprinkle the cheese with the thyme and sea salt. Bake for 8-10 minutes until cheese is melted and soft. Remove from the oven and top with the berry mixture. Serve with baguette.
CAVE TO CO-OP IS A PARTNERSHIP BETWEEN PROVISIONS INTERNATIONAL AND THE NEIGHBORING FOOD CO-OP ASSOCIATION (NFCA) TO SUPPORT LOCAL, ARTISANAL CHEESE PRODUCERS IN OUR REGION AND MAKE THEIR PRODUCTS MORE EASILY AVAILABLE TO CO-OP SHOPPERS. THE NFCA IS A NETWORK OF MORE THAN 30 FOOD CO-OPS IN NEW ENGLAND, LOCALLY OWNED BY MORE THAN 130,000 PEOPLE LIKE YOU. FOR MORE INFORMATION, PLEASE VISIT WWW.NFCA.COOP.