Oma

Milk Type: Organic Jersey Cow’s Milk
Style: Tomme-style Washed-Rind
Treatment: Pasteurized
Rennet: Traditiona
lOrigin: Waitsfield, Vermont
Mouthfeel: Gooey, Sticky, Pasty, Fluffy, Creamy
Flavor: Complex, Meaty, Mushroomy, Sweet, Nutty, Buttery 

Located in Waitsfield, Vermont, the Von Trapp Farmstead is a true ‘farmstead’ family dairy. The organic milk from their primarily Jersey cow herd gets transferred only a brief distance from the milking parlor to the adjacent cheesemaking facility for production. Their commitment to making the highest quality cheese is evident in Sebastian von Trapp’s first personal recipe, Oma, meaning Grandmother, named after a prized member of the family. Oma balances pungent and sweet flavors with aromas of roasted nuts, cured meat, and cultured butter. The paste is soft, almost pudding-like, but never runny. The thin, orange rind, often overlaid with white flora, is an earthy coating to the richness of the lovely center.