Sebastian Von Trapp named the cheese Oma (which in German means grandmother) after their grandmother Erika Von Trapp, who started the family farm 50 years ago. The farm has a herd of grass-fed, mixed-breed cows (the majority are Jersey), and is located in the small town of Waitsfield VT.
Before starting Von Trapp Farmstead, Sebastian learned his craft by training with a number of artisan cheese makers in England, as well as brothers Andy and Mateo Kehler of Jasper Hill Creamery. In fact, the brothers have formed a partnership around this particular cheese which is aged at Jasper Hill Cheese Cave.
Made with Organic Raw Cows Milk
Serve at room temperature. Oma’s full flavor is well paired with a craft beer or ripe fruit.
Store in the refrigerator.