Since 1959, when Werner and Erika von Trapp purchased the von Trapp Farm, the farm has transitioned (over the course of three generations) 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 and has some of the happiest cows in Vermont.
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.
We featured MT Alice in 2018 and you can find additional recipes here.
Mt. Alice & Ham Pigs in a Blanket
Ingredients
1 T unsalted butter
1 T vegetable oil
1 large yellow onion, finely chopped
2 tsp chopped fresh thyme
Kosher salt and freshly ground black pepper
4 thick slices baked honey ham
3 oz Mt Alice
1 sheet of butter puff pastry, fridge temp
Dijon mustard, for serving
Directions
1. Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, ½ teaspoon 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 F. 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, ¼ teaspoon 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. Top each finished roll with a dab of the remaining caramelized onions.
5.Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping.
Spicy Mixed Greens Salad w/Strawberries & Mt. Alice
Serves 2
Ingredients
12 strawberries, halved
6 grape tomatoes, halved
1 small peeled cucumber, thinly sliced
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
Directions
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.
