Located in the rolling hills of Waitsfield, Vermont, von Trapp Farmstead has been a working dairy since 1959. Over the course of three generations, the farm has transitioned to a certified organic dairy and, most recently, branched into cheesemaking as a means of keeping the family business viable.
Brothers Sebastian and Dan von Trapp keep 50 (mostly Jersey) cows on the farm, and use their organic milk to make Oma. After it is made, the cheese is aged for 2-3 months across the state at the Cellars at Jasper Hill where it is regularly washed in brine.
Oma is an approachable washed-rind cheese that is both mildly pungent and sweet. It is a semi-soft wheel with flavors of peanuts and chocolate, and undertones of rich cream. It is perfect alongside a thick Belgian dubbel ale and a dab of fig jam.
Farm / Company: von Trapp Farmstead
Cheesemaker: Sebastian and Dan von Trapp
Proprietor: Sebastian and Dan von Trapp
Affineur: Cellars at Jasper Hill
City, State: Waitsfield, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 60 days
Size(s): 2 pounds