Located in Waitsfield, Vermont, von Trapp Farmstead is owned and operated by Sebastian von Trapp. Sebastian is the third generation to be involved in his family's hillside farm and each generation has instigated a fresh strategy to keep the business viable. His parents transitioned to organic production with their predominately Jersey herd, while Sebastian went a step further by diversifying into cheese production.
Named after Sebastian's grandmother, Erika von Trapp, who settled the farm with her husband Werner, Oma is a washed rind tomme style cheese that is aged for between 2-3 months.
Although not specifically based on another cheese recipe, the style of Oma is immediately familiar. Sebastian learned to make cheese by working at Jasper Hill Farm and also spent time with Neal's Yard Dairy in preparation for his new pursuit.
Production of the cheese utilizes raw milk from the von Trapp's herd of cows. Finished cheeses are transferred at a young age to the Cellars at Jasper Hill where they are matured for a further 2-3 months prior to release.
The interior paste of Oma is semi soft and golden in color - typical of the Jersey milk used for production. The brown orange rind is thin yet dense, with a light dusting of white mold. There are impressions on the rind from the cheese forms used during draining.
Flavors are mild and buttery with an earthy aroma reminiscent of French Reblochon.
Oma pairs well with many beverages and especially with craft beers.