All von Trapp Farmstead cheeses are certified organic and produced in small batches on our dairy farm in Waitsfield, Vermont.
Our original and distinctive washed-rind/Tomme style organic unpasteurized cows milk cheese. Aged at the Cellars at Jasper Hill for 60-90 days, Oma balances slightly pungent and sweet flavors. The semi-soft buttery paste is surrounded by an earthy rind which is thin and mild for the style.
This bloomy rind Camembert-style cheese is an elegantly smooth milky delight composed of our organic pasteurized cows milk and aged for three to five weeks. Mt. Alice is named after the peak southeast of our farm.
Named for Samuel S. Savage, who settled the von Trapp farm in the 1700's, this Alpine style cheese is a hard-cooked and pressed cheese which is aged for 8 to 12 months. Savage is comprised of our organic unpasteurized cows milk and delivers with bold, nutty and sweet flavors.
Mad River Blue
Appropriately named for a cheese born in the Mad River Valley. This is a natural rinded blue aged for approximately 3 months. It is also made with our certified organic unpasteurized cows milk. This blue is very approachable with a mild blue bite but interestingly complex flavor profile and unique creamy texture.