Since 2009, the von Trapps have been making organic artisan cheeses at their family's dairy farm in Waitsfield, Vermont. Their goal is to make their small family farm economically sustainable by producing small-batch artisan cheese. Mt Alice has a thin bloomy rind and has a supple paste that becomes gooey with age.
Farm/Producer/Importer: von Trapp Farmstead/Molly Semler, Sebastian von Trapp
Place: Waitsfield, VT
Milk Type: Pasteurized Cow
Age: 5 weeks
Pairing: Chenin Blanc, Lager, Dry Cider
Since 1988 Judy Schad and her team at Capriole have been crafting delicious goat cheeses that have become iconic in the American artisan cheese world. Julianna, named for a beloved intern, is a one-pound round that develops a natural white rind. Capriole then rolls them in a mixture of Herbes de Provence, pink peppercorn, safflower, and calendula. Flavors are mushroomy and buttery with the herbs and flowers adding another dimension. We love pairing Julianna with olives and cured meat on a cheese board.
Place: Greenville, IN
Milk Type: Goat
Age: 8-9 months
Pairing: Rosé, Pinot Noir and Saisons
One of the things we love about Jasper Hill Farm is its commitment to its people. In fact, on their website, it clearly states people are their main ingredient. Whitney is a smooth, meltable cheese named for Jasper Hill Farm's most senior employee, Tim Whitney.
Whitney is made in the style of mid-elevation mountain cheeses of the Alps. The curds are rinsed with water during the cheesemaking process to slow the acidification and create a smooth, elastic texture. As the cheese matures, the wheels are washed with a mixture of morge, a cultured brine, and spent yeast from 'La Garagista' tanks, a terroir-driven natural winemaker in Vermont. The results are cheese with a mellow milky flavor and a fruity, funky finish.
Farm/Producer/Importer: Jasper Hill Farm
Place: Greensboro, VT
Milk Type: Raw Cow
Age: 3-6 Months
Pairing: Grüner Veltliner, Saison