A Review of Mt. Alice from Janet Fletcher of Planet Cheese

"A thin rind, supple interior and captivating aroma are what I look for in Camembert-type cheeses. Oh, and no bitterness, no ammonia and just the right amount of salt. Is that too much to ask? Well, it must not be easy to nail, especially with pasteurized milk. Certainly I’m often disappointed. So when a bloomy-rind cheese hits all those targets—as this one does—I’m eager to talk it up....
The rind is thin, tender and edible; the interior silky and spreadable. A ripe wedge smells like porcini mushrooms sautéed in butter, with a beefy finish. Some may find the cheese a hair too salty; I’m on the fence about that...
Serve Mt. Alice with a rich white wine, like a white Burgundy; with dry cider; or with a supple red such as Merlot. Beer fans, open a saison." 

OPRAH: 6 Cheeses to Try Based on Your Favorites

We'll bet you'll love at least a few of these. Here, a crumbly-to-velvety list from Liz Thorpe, fromage aficionado and author of the forthcoming The Book of Cheese.

2. If you love Taleggio, you might love... Von Trapp Oma from von Trapp Farmstead and the Cellars at Jasper Hill in Vermont. Made of unpasteurized cow's milk, this tender, plush stinker is salty and faintly garlicky.


Chicagoist's Cheese Of The Month: Oma

Now that it’s summer and you want to spend as much time as possible outside, you need a cheese that can stand up to the heat. Your perfect summer cheese will travel well and pair with both fresh salads and grilled meats. It will be rich but not heavy, maybe with a little summer funk. Basically, you need to get your hands on a ripened wedge of Oma, our Cheese of the Month for July.


Oma in the Arts

I’m loving the collaboration between illustrator Debra Ziss (or “Master Doodler + Hand Letterer ” as she describes herself) and Saxelby Cheesemongers. They give her a cheese, and she produces these delightful interpretations of them in a variety of styles and color palettes. If you want to see more, follow the Instagram feeds for Saxelby’s and Ziss

- Cheese Notes Blog


CELLARS AT JASPER HILL: a season for mothers

What with all the bees awakening, flowers blooming and livestock lambing, kidding & calving this time of year, spring really is a season for mothers. And yes, Mother's Day is just around the corner - what do you do to appreciate those mothers in your life, whether it's once a year or every day? 

We have the good fortune of having of many wonderful mothers in our personal & professional lives - including our beautiful dairy herd! In fact, two of the cheeses in our collection are named after notable & inspirational mothers: Oma from von Trapp Farmstead and Harbison from Jasper Hill Farm. 

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A Visit to von Trapp Farmstead

"...The Von Trapp cheeses are true farmstead cheeses, with the cow barn visible through the creamery window and the milk coming fresh every morning directly from the cows some 50 yards away. The herd is a mix of Jersey, Ayrshire and Normandie cows; This mix of milks — Jersey’s and Normandie’s are particularly prized for their butterfat content — combined with the high quality, organic feed, is an integral ingredient, Sebastian believes, in the quality of the final product..."

- Cheese Notes Blog

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A Slice of Vermont: In this 2011 article, we see a glimpse of what it was like during the beginning stages of creating von Trapp Farmstead

So what, in a country whose most famous cheese isn't even cheese, is causing people to choose a lifestyle that most farmers mid-century and since have happily rejected? I took a week's trip there in springtime to find out.

-Nathalie Jordi, Bon Appetit

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Serious Cheese: Von Trapp Farmstead's Oma

A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, buttery and the raw milk makes for a complexity of flavor absent in most American cheeses of its milk.

-  Jamie Forrest, Serious Eats Blog (2011)

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2011: The hills are alive with the smell of Oma cheese

As young adults, brothers Sebastian and Dan von Trapp wanted to get as far away from the family dairy farm as possible.

Their grandparents had established the enterprise in Vermont's Mad River Valley, and their parents had tried to keep it commercially viable by switching from conventional to organic milk production.

But about five years ago, after a few years in other professions, the brothers had a change of heart. 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.

-Published by Janet Fletcher, posted on