The von Trapp Farmstead has been in operation as a dairy farm since 1959, purchased by Erika and Werner von Trapp (yes, those von Trapps). They have always practiced regenerative farming, working to increase the soil fertility in every piece of land they use. Thus, pastures remain healthy, which in turn means healthy cows that produce high quality milk. In 2009, Sebastian von Trapp, the third generation, started making cheese as another revenue stream for the farm. Since he already had excellent milk, excellent cheese was likely to follow, and it did! Since then, Sebastian created four different cheeses, and Mt. Alice is our favorite!

Named for a mountain peak southwest of the farm, Mt. Alice almost looks covered in Vermont snow with its fluffy white rind. This is a soft cheese for soft cheese lovers and novices alike because flavors of woodsy mushrooms, lemon, and fresh cream are prominent, but not too funky. To fully experience the creamy texture and flavor pop, we recommend eating it at room temperature, if you can bear to wait for it to warm up, of course. Fold oozy pieces of Mt. Alice into scrambled eggs, melt it over sausages, or spread it on a sweet cracker. And don’t forget to eat the rind, it’s delicious!