Sebastien von Trapp's grandparents purchased the von Trapp Farm in 1959. Over the course of three generations, the farm has transitioned to a certified organic dairy and most recently added cheese making to their value-added operations. They produce some of the sweetest organic milk for premium cheese production, including the award-winning Oma, aged at Jasper Hill Cellars.
They are truly a "farmstead" cheese operation as the milk from the cows is being produced in an adjacent building to their cheese making facility, where they make their famous Oma, the Camembert-style Mt. Alice, nutty Savage, and unique Mad River Blue cheeses.
Artisan cheese making on a 50-cow family farm is their contribution to improving Vermont's declining dairy economy and working landscape and is part of their mission to show that a small family farm can be economically viable.