Washed-rind Vermont wheel with custardy paste and mushroomy, vegetal notes.
Soft-ripened washed-rind cow's milk wheel from Von Trapp Farmstead in Vermont. Buttery paste, mushroomy rind. Ships to 48 states.
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Mount Alice is a small soft-ripened wheel from Von Trapp Farmstead in Waitsfield, Vermont, made with pasteurized cow's milk from the family's grass-fed herd. The rind is washed during aging, developing a rust-pink color with a supple, almost custardy paste underneath.
Cut into one and the paste pulls gently away from the knife, runny near the rind with a slightly firmer center that softens out at room temperature. The flavor leans buttery and lactic up front, fresh-cream sweetness that gives way to a vegetal pull from the washed rind, turning mushroomy and forest-floor on the back of the palate. Aged about 60 days in the farm's cave, plenty of time for the rind to do its work but not so long that the paste turns sharp or ammoniated.
A washed-rind wheel that reads expressive without being overpowering. Right in the sweet spot for a sit-down cheese course or a slow afternoon.
Semi-soft and yielding under the knife, with a cream line that runs from the rind toward a slightly firmer center. Softens out and pulls slowly when left at room temperature.
Sits in the middle of the scale: buttery and lactic on the front of the palate with a vegetal washed-rind pull on the back. Expressive without crossing into stinky territory.
Holds on the palate for a solid beat after the bite, with a mushroomy, vegetal trail from the rind that fades before it overstays.
Pronounced fresh-cream and cultured-butter notes up front, the kind of lactic sweetness that tells you the milk is moving straight from the herd to the vat.
A light brown-butter hum sits behind the cream, more sweet than savory, never the dominant note.
Mushroomy and slightly vegetal from the washed rind, a clean forest-floor pull that reads woodsy rather than barnyard.
No peppery bite. The finish stays gentle and rounded.
Bloomy rind
The washed rind is edible and carries most of the cheese's earthy character: rust-pink color, soft texture, mushroomy and slightly vegetal flavor that rounds out the buttery paste underneath.
Mount Alice stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The lactic, washed-rind character wants a partner with brightness and a little structure. Champagne and saison cut the cream, while Pinot Noir and dry Riesling pick up the earthy rind.
Sweet pear and crisp apple play off the lactic cream, while a thin drizzle of acacia honey lifts the rind. Cornichons add acidity that resets the palate between bites.
Video represents style and type of cheese - may not be an exact match in all cases.
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