Von Trapp Oma
Yeasty and buttery with a lovable funk that won’t get out of hand; Doughy, barely runny near the rind; A mild but just perfect washed-rind. Quick Facts Country of Origin: United States Milk Type/Treatment: Raw Cow Rennet Type: Animal The Flavor Experience Von Trapp Oma may be the ideal washed-rind cheese. It embodies the tacky rind and custardy center, developing only the right amount of stinky goo. Nothing goes overboard; you needn’t worry about alienating half your party by serving a stinker. The yeasty, buttery flavors of Oma, which is aged at the Cellars at Jasper Hill, are enhanced by the saline qualities its rind retains from the washing. The Story Need I explain? Yes, it is THOSE Von Trapp's who make this cheese. The Von Trapp Farm in Waitsfield, Vermont has been operating as a dairy since 1959. Organic certification came fifty years later. The Von Trapp's are committed to moving dairying to the center of Vermont’s economy, and we have a hunch you'll be seeing new more styles from these guys in the future. Usage Tips Pickles, especially something crisp and spicy, are the consummate pairing to a washed-rind. Von Trapp Oma loves the snap and tingle of Crisp and Co.’s Ginger Pickles, but can stand up to some heat, too, if there’s pickled chiles in the house. Remember that spice and stink both love the velvety body and sweet fruit notes of a Riesling.