This October, in honor of American Cheese Month, we'll be posting profiles of 31 amazing artisan producers that all reside stateside. Check in every day for a unique story behind some of Pastoral's favorite cheeses!
Producer: Von Trapp
Location: Mad River Valley - Waitsfield, VT
The Von Trapp Farmstead was founded by brothers Sebastian and Dan Von Trapp in the small town of Waitsfield in central Vermont. Yes, they are related to those Von Trapps, but have one taste of their amazing cheese and you won’t need to make any cheeky The Sound of Music movie references. Sebastian earned his cheese-making stripes working with artisan cheesemakers in England, and then at the renowned Jasper Hill Creamery. The Von Trapps sell their cheese directly to Jasper Hill Creamery who age it in their massive aging caves at the Cellars at Jasper Hill for 60-90 days.
Their signature cheese, Oma, which is German for “grandmother” was aptly named after Sebastian and Dan’s grandmother Erica Von Trapp who started the family farm more than 50 years ago. A washed-rind, organic raw cows’s milk cheese, Oma offers an exceptional balance of buttery and barnyard flavors. A textural dream, it is soft and supple yet not quite runny. As with most cheeses, be sure to let this guy come to room temperature before serving to really capitalize on its complex beefy, roasted nutty tones.
Pair Oma with Belgian-styled ales like Goose Island’s Matilda or with fuller-bodied white wines like the MF Chardonnay. Try nibbling on some Oma with pate de campagne, a few cornichons and some of Wisconsin’s-finest Potter’s Crackers.