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Von Trapp Family Farmstead Oma

$34.99/Lb


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.


Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Animal
Age
60 days

Pour a glass of...
  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.



  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.

    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.