In collaboration with Provisions International, New England Cheesemakers, and the Neighboring Food Co-op Association, we highlight two regional artisanal cheese producers each month. Check out these deals, good through June!
Mt. Alice from von Trapp Farmstead in Waitsfield, VT. Sale price: $14.99/lb (save $7)
From 1959, when Werner and Erika von Trapp purchased the von Trapp Farm, it has been a working dairy. 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.
Scroll down for recipes using Mt. Alice.
Original Plymouth from Plymouth Artisan Cheese in Plymouth, Vermont. Sale price: $6.99 (save $1.50)
The Plymouth Cheese factory is one of the oldest cheese enterprises in the United States - producing high quality and distinctive artisan cheeses for over 124 years. The factory still occupies the same site and building as it did when it was started in 1890 in Plymouth, Vermont, Plymouth Cheese as we know it today was born. The Plymouth Cheese factory operated until 1934 when the factory was closed due to a milk shortage that caused by the Great Depression.
In 2009, Jesse Werner became the new cheese maker and steward of this cheese making tradition. He has once again started making Plymouth Cheese to the same exacting standards that such a pedigreed American heritage cheese demands. After mastering a line of classic granular curd cheese, Jesse has branched out with a number of cave aged varieties styled after traditional European models.
Original Plymouth is aged for one whole year. This cheddar is the most antiquated of the English varieties, an old-world recipe with a sharp, rich flavor profile that lingers, like a passed down story. It's a full-bodied cheese, rounded with the perfect balance of cream and tang, and said to be closest to what the settlers of the 1600s consumed.
Also, don't miss out on our Cabot Monday Sale. Every Monday, select Cabot Creamery cheeses are 2/$5, for everyone!
Even more biweekly cheese sales can be found on our sales page here.
Asparagus With Creamy Mt. Alice Sauce
Feeds 4 as a light supper
1 bunch lovely fresh asparagus
1 cup heavy cream
1 Mt. Alice wheel, rind removed and cheese cubed
Sea salt and freshly ground pepper
Tiny grind of fresh nutmeg
small basil leaves, as garnish
Trim the asparagus and cook in a pan of salted boiling water for 2-4 minutes, until just tender. Drain and set aside. While the asparagus is cooking, pour the cream into a small saucepan and cook ove medium heat until reduced and thickened, about 6 minutes. Lower the heat and add the Mt. Alice and stir gently until the cheese has melted. Remove from heat and season with salt, pepper and nutmeg. Poach the eggs. 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 With Strawberry And Mt. Alice
12 strawberries, halved
½ a Mt. Alice cheese wheel, thinly sliced
6 grape tomatoes, cut in half
1 small peeled cucumber, thinly sliced
5 cups spicy mixed greens
¼ p toasted almonds
½ shallot, minced
1 small garlic clove, minced
2 teaspoon Dijon vinegar
½ cup extra-virgin olive oil
Sea salt and freshly ground pepper
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. 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.
Blackberry, Blueberry Thyme Baked Mt. Alice
Serves 2 to 4
1 Mt. Alice cheese wheel
2 cups fresh mixed berries
1 cup water
1 cup sugar
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
baguette for serving
Preheat over to 400 F. Combine berries, sugar and water in a medium saucepan. Bring to a boil on high heat and then simmer and cook for 12-15 minutes until thickened. Cool slightly. Cut the top rind off the cheese and place it on a parchment lined baking sheet, cut rind up. Sprinkle the cheese with the thyme and sea salt. Bake for 8-10 minutes until cheese is melted and soft. Remove from the oven and top with the berry mixture. Serve with baguette.