THE STORY
Sebastian von Trapp is the third generation to work the family farm in Waitsfield, VT, beginning with his grandparents Erika and Werner von Trapp (his ‘Oma’ and’ Opa’) in 1959. The family has practiced regenerative and organic farming since before we started calling it “regenerative” or “organic”. From the family’s homestead, to early members of the Organic Valley milk cooperative, to award-winning cheesemakers, each generation has applied their own fresh approach in order to keep the family business thriving.
Cheesemaking has been a deliberate effort to keep small scale dairy operations viable and preserve Vermont’s working landscape. There aren’t many dairies of our size left in Vermont! All of our cheeses are made with pasteurized organic cows milk, exclusively from our “rainbow herd” of ~50 cows (Jersey, Normande, Ayrshire, Montbeliard). The cows enjoy long summer days on pasture, while the farm team works hard putting up hay to feed them through the winter. Our cheeses reflect the terroir of our farm and quality of the milk. All of our cheeses, except for Oma, are made and aged here on the farm.
LOCATION
von Trapp Farmstead
Sebastian von Trapp
251 Common Road
Waitsfield, Vermont 05673
802-496-6100
info@vonTrappFarmstead.com
Regrettably, we cannot offer farm tours as we are a busy working farm.
We thank you for your courtesy to that regard.
OUR PRODUCTS
Mad River
Mad River Blue has a smooth and buttery texture with bright blue-green veins. It offers a mild blue bite and complex flavors of anise, cocoa, dried fruits, and minerals with a deep umami backbone.
For more information on where to purchase, click here.
Savage
Savage is our longest aged cheese, and is named for Samuel S. Savage, who first settled the von Trapp Farm in the 1700s. Savage’s flavors of toasty caramelized onion, beef broth, pâté, and grass showcase the flavors of our organic pasteurized cows milk.
For more information on where to purchase, click here.
Mt. Alice
Named for the peak above the farm, Mt. Alice has bright flavors of butter, crème fraîche, and floral lemon when young. When fully ripened, it’s elegant and gooey with flavors of woodsy mushroom and brassica. This soft, bloomy rind cheese is made with our organic pasteurized cow’s milk and aged 3-6 weeks.
For more information on where to purchase, click here.
Oma
Balancing sweet and pungent flavors, Oma has notes of butter, raw nuts, cured meats, and roasted vegetables. Oma’s thin, earthy rind compliments the rich, puddling-like paste. Named after Sebastian’s grandma Erika (whom he called Oma), this cheese is aged for 2-3 months at the Cellars at Jasper Hill.