Oma is a thermized cow's milk washed-rind from von Trapp Farmstead in Waitsfield, Vermont, aged in the caves at Jasper Hill. The milk comes from the von Trapp family's grass-fed Ayrshire and Jersey herd, and the wheels are washed in brine during aging, which is what gives Oma that pinkish-orange rind and the pudding-soft paste sitting just underneath.
On the knife it gives way easily, semi-soft with a cream line that runs right against the rind. The flavor is classic washed-rind but on the friendlier side of the family, meaty and savory up front with a mushroomy pull, then a sweet cream finish from the Jersey milk that hangs on the palate. It's the kind of cheese that reads bold on the nose but eats gentle, more Reblochon energy than Époisses attitude.
Oma means grandmother in German, a nod to the von Trapp family's Austrian roots, and this is one of the best examples of a genuine European-style washed-rind being made in America right now. Two great Vermont operations, one wheel.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Carefully packaged and shipped from our Beverly Hills shop.
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