Day 440 : Oma Spotlight

Crafted by the Von Trapp Farmstead (yes of the Von Trapp family) in Vermont, this raw cow's milk washed rind cheese rivals its European counterparts and is an utter delight on the palate. Oma, meaning grandmother is named after Erica von Trapp, the grandmother of the brothers who run the Vermont farmstead. The cheese is crafted by them and then aged in the Cellars at Jasper Hill Farm.

What sets Oma apart from other American washed rind cheeses?

Well few apart from Oma are crafted with raw milk providing the cheese with a depth and breadth of flavor nuances not found in its pasteurized milk counterparts. It also has the most fabulously silky smoothness to the interior paste giving the European great washed rind cheeses a run for their money.

Overall -- an earthy barnyardy stinky briney delight with a round buttery warmth to the interior paste. Perfect with a nice Belgian beer.

Image courtesy of http://www.murrayscheese.com/