Since 2009, the von Trapps have been making organic artisan cheeses at their family's dairy farm in Waitsfield, Vermont. They keep an organic herd of about 50 Jersey, Ayrshire, Normande and Montbeliarde cows, and strive to be an example of how a small family farm can be economically viable by producing small-batch cheeses.
Showcasing the farm's organic milk with its richness and creamy texture, Mt Alice wears a thin bloomy rind and has a supple paste that becomes gooey with age. Younger wheels are bright and milky with flavors of crème fraiche, white button mushroom, dough and floral lemon. The cheese becomes earthier as it ages, offering flavors of cultured butter, cooked brassica and shiitake mushroom, with a woodsy rind.
Farm / Company: von Trapp Farmstead
Cheesemaker: von Trapp Farmstead
Proprietor: Sebastian von Trapp
Affineur: von Trapp Farmstead
City, State: Waitsfield, VT
Milk Type: Cow
Milk Treatment: Pasteurized
Aging: 5 weeks
Size(s): 1.2-pound wheel