We’ve been fans of the von Trapp family and their cheese making since Aperitivo opened its doors. Their washed rind cheese, Oma, has become a menu and cheese case staple. So we were very excited when we heard about a new cheese coming from the family-owned creamery in Vermont.
Mt. Alice is a camembert-style cheese, made with organic jersey cow’s milk. It’s a wonderful bloomy rind cheese with notes of butter, crème fraîche, lemon, and earthy mushroom.
It is always nice to have a simple and easy snack or appetizer in your back pocket when you get a last minute cookout or party invite. Or just to have in the fridge when you need a quick pick-me-up.
You can make them ahead of time and store in the fridge. Just pull them out and roast before serving.
These dates are a great contrast of flavors and textures – chewy dates with some crispy blackened pieces, stuffed with earthy and creamy cheese, drizzled with sweet honey and crunchy salt. Mt. Alice is a great option, but any soft-ripened cheese will work here.
Mt. Alice Stuffed Dates
Ingredients
- 10 Medjool or Turkish dates
- .25 lbs piece Mt. Alice
- Crunchy salt
- Honey
Instructions
- Remove the pits from the dates.
- Slice the cheese into ¼ in. strips, then again into ¼ in. wide pieces, roughly the same size as the date’s pit.
- Stuff the piece of cheese in the cavity where the pit was and squeeze the sides together to partially close.
- Heat a dry skillet over medium-high heat. Place dates in the pan and cook until they start to blister and the cheese begins to melt, 5-8 minutes.
- Remove from heat and transfer to a plate. Drizzle with honey and crunchy salt.
