Located in Waitsfield, Vermont, von Trapp Farmstead is owned and operated by Sebastian von Trapp. Sebastian is the third generation to be involved in his family's hillside farm and each generation has instigated a fresh strategy to keep the business viable. His parents transitioned to organic production with their predominately Jersey herd, while Sebastian went a step further by diversifying into cheese production.
Since 2009, Sebastian has been producing cheese several times a week in a facility adjacent to the barn. He has also developed a partnership with the Cellars at Jasper Hill, which has enabled him to expand the production of aged cheeses. Von Trapp Farmstead strives to be one example of how a small family farm in Vermont can be economically viable by producing high-quality organic products.
Mt. Alice is a camembert-style cheese with a bloomy rind. The cheese, which is produced using the von Trapp’s organic pasteurized cow’s milk, is named after a peak to the southeast of the farm. It is aged on the farm for three to five weeks.
Flavor is mild, earthy and creamy, with a hint of saltiness and a sticky texture.
Pair it with fruit, a lager, hard cider or a Chenin Blanc.