Grandfather Werner von Trapp, who started the farm, was a tenor with the Trapp Family Singers. The brothers are descendants of the famous Austrian von Trapps. I know you're wondering, and the answer is yes. Made by von Trapp Farmstead and matured by Cellars at Jasper Hill, Oma is a washed-rind, tomme-style cheese made from unpasteurized, organic Jersey milk. This cheese has a big personality, with apparent salt and a faintly bitter finish, but overall, it leaves the impression of careful cheese making and affinage. Named for Sweet Grass Dairy owners Jessica and Jeremy’s son Griffin, this firm and snackable cheese has a tangy, malty profile and notes of fresh hops, sea salt, and. You can bend a slice without breaking it. Sweet Grass Dairy’s Griffin is a French farmhouse-style cheese that’s been washed in Terminus Porter, a local beer from Gate City Brewing in Roswell, Georgia. The interior is the color of pale butter, with many pinhead-size openings and a supple, semisoft texture. The vonTrapp family (of The Sound of Music fame) settled in. An approachable washed-rind, tomme-style cheese, Oma is made from the organic milk of the von Trapp's primarily Jersey breed cows. A pudgy, unctuous, washed-rind cheese that is one part cauliflower and one part peanut butter. 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. The wheel measures about 2 inches tall and 6 inches across. OMA is an American original, made by Sebastian von Trapp on his family's dairy farm in Waitsfield, Vermont. 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. This friendly bacterium, as it multiplies, produces the cheese's sticky salmon-pink surface and its effusive aroma, a beefy scent with roasted peanut and mushroom notes. Oma spends 60 to 80 days in the caves, undergoing weekly washing with a brine bath containing brevibacterium linens. When the 1 1/2-pound wheels are 4 to 7 days old, they go to the caves at Jasper Hill Farm, where two other Vermont brothers - Mateo and Andy Kehler - oversee the maturation of several Vermont cheeses, including their own. Oma is a farmstead cheese made with raw milk from the von Trapps' mixed herd, predominantly Jerseys and Jersey crosses.
Two years ago, the brothers introduced the first product of von Trapp Farmstead Cheese, a small washed-rind wheel they christened Oma, the German term of endearment for grandmother.
Dan, who had worked in home building, tackled the construction of the creamery.
#Oma cheese software#
Sebastian quit his job in the software industry and undertook an informal cheesemaking apprenticeship, first at Vermont's esteemed Jasper Hill Farm, then with several small cheese makers in England. The richness of cheddar cheese and crunchy sensation in Kata Oma Cheddar Cheese will make you munch and munch some more. They begin to think about how they could make the 150-acre farm sustain the next generation, and the answer, not surprisingly, was artisan cheese. But about five years ago, after a few years in other professions, the brothers had a change of heart.
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