Washed-rind Vermont wheel with custardy paste and mushroomy, vegetal notes.
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.
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Hand-cut to order the day it ships.
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