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von Trapp Family Farmstead Oma

$38.00 / Lb
von trapp family farmstead oma cheese
von Trapp Family Farmstead Oma
  • Pasteurized
  • Animal Rennet
  • Age: 4 Months
  • Cow Milk
  • by von Trapp Farmstead
  • United States
  • Approachable
  • Soft

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 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.

“A delicious little pudgy cheese, this is my favorite washed rind for many reasons, but mainly being that it pairs well with anything briny, like a jalapeno, an olive or pickle.”
Murray’s Education Team – New York, NY
Cow's Milk, Salt, Rennet, Cultures

Allergens: Milk

  • The famous musical Von Trapp family has been making certified organic farmstead cheeses at their 50-cow dairy farm in Waitsfield, Vermont since 2009.
  • Aged at the Cellars at Jasper Hill for 60-90 days, Oma balances slightly pungent and sweet flavors. The semi-soft buttery paste is surrounded by an earthy rind which is thin and mild for the style.
  • The meaty pungency of this cheese makes it a natural pairing for food with high acidity like mustard or pickles
  • This is the first cheese developed by Sebastian Von Trapp after time spent working at The Cellars at Jasper Hill.
  • It is called ‘Oma’ as a tribute to his grandmother Erika Von Trapp
  • Oma is made from the milk of Jersey cows.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • The von Trapps are a family that's three generations deep in dairy. Sebastian von Trapp is carrying on the tradition started by his grandparents, Erika and Werner, who started farming in Waitsfield, Vermont after arriving from Austria.
  • In an effort to modernize the family business, Sebastian added an on-site creamery in 2009 to make use of the organic milk produced from Normande, Montbéliarde, and Ayrshire cows.
  • von Trapp Farmstead is committed to feeding their cows a diverse diet including very little grain and letting them get lots of exercise—this results in them producing a smaller volume of milk that’s more flavorful.
  • The farm also uses regenerative farming practices to improve soil health and increase biodiversity.
Family Owned

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