Von Trapp Family Farmstead Oma
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.
Just the Facts
BourbonThink: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
MerlotA 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.
Strong BeersBarleywine, 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.