June Cave to Co-op: Mt. Alice, von Trapp Farmstead, Waitsfield, VT

Our Cave to Co-op cheese for June 2018 is MT. ALICE  from von Trapp Farmstead in Waitsfield, Vermont.

Mt. Alice is an organic farmstead cow milk cheese from cheesemakers Sebastian and Dan von Trapp.

The von Trapp Farm has been a working dairy since 1959, when Werner and Erika von Trapp purchased it. 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 cup 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


1. Trim the asparagus and cook in a pan of salted boiling water for 2-4 minutes, until just tender. Drain and set aside.

2.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.

3.Poach the eggs.

4.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 & 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.