January 2021 Cave to Co-op: Mt. Alice from Waitsfield, VT

Our Cave to Co-op for January 2021 is Mt. Alice—a pasteurized organic cow-milk cheese with a bloomy rind.—from von Trapp Farmstead, Waitsfield, Vermont.

This bloomy rind Camembert-style cheese is an elegantly smooth, milky delight made from the farm’s organic pasteurized cows’ milk and aged three to five weeks.

The von Trapp Farmstead has been in operation 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 Vermont’s happiest cows. Mt. Alice is named after a distinct mountain peak southeast of the farm.

Mt. Alice is perfect on a cheese plate and makes a great easy lunch, thickly smeared on a crusty baguette. However, if you are feeling more adventurous, here are a couple of recipes that highlight its mushroomy and milky flavor.

 

 

Mt. Alice Pigs in a Blanket

Ingredients

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

Directions

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 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, 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. Top each finished roll with a dab of the remaining caramelized onions. 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 – 30 minutes. Serve warm with Dijon mustard for dipping.

Cranberry, Brussels Sprouts & Mt. Alice Skillet Nachos

Ingredients

Nonstick spray, as needed
1 red onion, diced
1 lg sweet potato, peeled & diced
2 T extra-virgin olive oil
2 tsp chopped fresh rosemary
1 tsp garlic powder
Kosher salt & freshly ground pepper
2 cups shredded Brussels sprouts
Tortilla chips, as needed
¾ cup cranberry sauce (or jam) with berries
1 cup VT cheddar cheese
8 oz Mt. Alice cheese, thinly sliced
Fresh parsley, for serving

Directions

1. Make the sweet potatoes and Brussels sprouts: preheat the oven to 400°F. Lightly grease a baking sheet with nonstick spray.

2. Spread the onion and sweet potatoes on the baking sheet and drizzle evenly with the olive oil. Toss with the rosemary and garlic powder; season with salt and pepper.

3. Roast until the sweet potatoes are tender and beginning to brown, 12 – 15 minutes. Add the shredded Brussels sprouts to the baking sheet and toss well to combine. Return the baking sheet to the oven until the veggies are golden brown all over, 7 – 10 more minutes.

4. Make the nachos: Arrange the tortilla chips in an even layer in a large skillet. Dollop ¾ of the cranberry sauce all over the chips. Top with ¾ of the vegetables. Arrange the cheddar and Mt. Alice in an even layer on top and then finish with a layer of the remaining cranberry sauce and vegetable mixture.

5. Transfer the skillet to the oven and bake until the cheeses are very melted, 15 – 18 minutes. Remove the skillet from the oven and serve immediately, garnished with freshly ground black pepper and parsley.