von Trapp Farmstead
von trapp farmstead
Sebastian von Trapp is the third generation to farm his family's land in the green mountains of Waitsfield, VT, beginning with his grandparents Erika and Werner von Trapp (his 'Oma' and' Opa'). Each generation has called for a fresh approach to keep the family business viable; Sebastian's parents gained organic certification for their milk, and his on-site creamery adds even more value to their excellent-quality raw material.
The von Trapp's land has been in continuous operation as a dairy farm since 1959. They harvest organic milk from about 40 primarily Jersey cows, which graze their pastures during the warmer months and enjoy hay from the farm in the winter. In 2009 a creamery was constructed in a building adjacent to the milking parlor. Cheesemaking has been a deliberate effort to keep small scale dairy operations viable and preserve Vermont's working landscape.
Oma is the first cheese that Sebastian developed in the new creamery. This organic, unpasteurized washed-rind tomme has been a part of the Cellars collection ever since. Oma's decadent texture and rich, meaty flavors make it an excellent addition to any cheese board; for more on Oma, click the image to the right. The von Trapp Farmstead also produces several other fantastic artisan cheeses, aged on their farm: vontrappfarmstead.com