Von Trapp Farmstead

A third-generation creamery with a rich family tradition, Von Trapp Farmstead makes cow’s milk cheeses using the milk of their 40 grass-fed Jersey cows in the Madd River Valley in Vermont. The dairy farm has been operating since 1959, and is now run by Sebastian von Trapp. It was his parent that got organic certification for their milk, and it was him who started the on site creamery. Von Trapp Farmstead started with award-winning Oma, a raw washed-rind soft cheese, with a supple texture and buttery flavor, that’s aged at the Cellars at Jasper Hill. They went on to develop other award-winning artisanal cheeses like Mt. Alice, a Camembert-style bloomy rind cheeses; Savage, an Alpine-style cheese that’s aged for 8 to 12 month; and Mad River Blue, a mild blue cheese.