The von Trapp family farm in Waitsfield, VT has expanded and improved with every generation, most recently with brothers Dan and Sebastian who started making cheese. Washed in brine, this raw cow's milk develops a pungency that balances with its innate sweetness - think browned butter and roasted nuts with cured bacon. Pudding-like consistency is soft and melts over the tongue, but is never runny, the roasty notes best with a Belgian-style dubbel ale. Closer to the rind, the earthiness of freshly shelled peanuts becomes more pronounced, and a bit of fig jam should be dolloped atop.