FEBRUARY 2024 Cave to Co-op: Mt. Alice from von Trapp Farmstead, Waitsfield, VT

Our Cave to Co-op for February 2024 is Mt. Alice—a bloomy rind cheese—from von Trapp Farmstead in Waitsfield, Vermont

The Sound of Music has made “von Trapp” a household name across generations. The family didn’t traverse the Alps on foot with all their instruments, but they did leave Austria to tour around Europe and the United States, eventually settling in Stowe in the 1940s. Werner and Erika von Trapp started the von Trapp Family Farm in Waitsfield, Vermont in 1959. Erika (lovingly called Oma, like the cheese made in her honor) had studied agriculture in Austria and was a main force behind establishing and growing the farm.

Now, over 60 years later, von Trapp Farmstead produces sustainably raised meat and dairy, live-culture yogurt, and award-winning artisan cheese from their own milk. Until his recent passing, Martin, one of Werner and Erika’s six children, and his wife Kelly operated the organic dairy. Now, Martin and Kelly’s eldest son Sebastian and his wife Molly run the farm and the cheesemaking side.

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, however, here are a few recipes that highlight its mushroomy and milky flavor.



Mt. Alice Pigs in a Blanket


1 T unsalted butter
1 T vegetable oil
1 lg yellow onion, finely chopped
2 tsp chopped fresh thyme
Kosher salt & freshly ground black pepper
4 thick slices baked honey ham
3 oz Mt. Alice
1 sheet butter puff pastry, fridge temp
Dijon mustard, for serving


1. Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, ½ tsp salt and a few grinds of pepper and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat slightly and continue to cook to develop a deep golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.

2. Preheat the oven to 350 degrees. Line a baking sheet with parchment.

3. Cut each slice of ham into 12 pieces, each about ½” x 1½”. Cut the Mt. Alice into 24 pieces, each about ¼” by 1″.

4. Unroll the dough on a cutting board and cut into 8 long triangles with the short side being 1½ inches long and the long sides being about 5-6 inches. Stack two pieces of ham, Unroll the dough on a cutting board and cut into 8 long triangles with the short side being 1½” long and the long sides being about 5-6″. Stack two pieces of ham, ¼ tsp of the caramelized onions, and 1 piece of Mt. Alice across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Dab a teaspoon of the caramelized onions and one piece of Mt. Alice across the tip end of each triangle, roll up in the dough, and place seam-side down on the prepared baking sheet. Top each finished roll with another dab of the remaining caramelized onions.

5. Bake until the dough is golden brown and cooked through, 25 – 30 minutes. Serve warm with Dijon mustard for dipping.

Spicy Mixed Greens w/Strawberries & Mt. Alice

Serves 2


12 strawberries, halved
½ of 6 grape tomatoes, cut in half
1 small peeled cucumber, thinly slice
5 cups spicy mixed greens
¼ cup toasted almonds
½ shallot, minced
1 small garlic clove, minced
2 tsp Dijon vinegar
3 T white wine vinegar
½ cup extra-virgin olive oil
sea salt and freshly ground pepper


1. 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.

2.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.