Grandfather Werner von Trapp, who started the farm, was a tenor with the Trapp Family Singers. The brothers are descendants of the famous Austrian von Trapps. I know you're wondering, and the answer is yes. This cheese has a big personality, with apparent salt and a faintly bitter finish, but overall, it leaves the impression of careful cheese making and affinage. You can bend a slice without breaking it. The interior is the color of pale butter, with many pinhead-size openings and a supple, semisoft texture. Oma gets two times the love of a regular cheese - these pudgy orange wheels are birthed at von Trapp Farmstead Cheese and matured at Jasper Hill Farm. The wheel measures about 2 inches tall and 6 inches across. The information specified for this meal was submitted and shared by member janipyyhtia on 01 Jun 20. This friendly bacterium, as it multiplies, produces the cheese's sticky salmon-pink surface and its effusive aroma, a beefy scent with roasted peanut and mushroom notes. Produced by the Von Trapp family in Vermont, this cheese is pungent with hints of brown butter, roasted nuts and. Oma spends 60 to 80 days in the caves, undergoing weekly washing with a brine bath containing brevibacterium linens. When the 1 1/2-pound wheels are 4 to 7 days old, they go to the caves at Jasper Hill Farm, where two other Vermont brothers - Mateo and Andy Kehler - oversee the maturation of several Vermont cheeses, including their own. Mix with a wooden spoon until all the ingredients are well blended. Take about 1/3 of the cheese and add it to the bowl. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer. Strain the cooked macaroni and place into the large bowl. The orange-whitish rind is produced by Brevibacterium linens and the. Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. A) Oma, a wash rind cheese with a thin orange rind and occasional white flora. ![]() Oma is a farmstead cheese made with raw milk from the von Trapps' mixed herd, predominantly Jerseys and Jersey crosses. He wrote about cheese and related topics for Serious Eats. Two years ago, the brothers introduced the first product of von Trapp Farmstead Cheese, a small washed-rind wheel they christened Oma, the German term of endearment for grandmother. Dan, who had worked in home building, tackled the construction of the creamery. Sebastian quit his job in the software industry and undertook an informal cheesemaking apprenticeship, first at Vermont's esteemed Jasper Hill Farm, then with several small cheese makers in England. 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. It’s an approachable and balanced washed-rind cheese.But about five years ago, after a few years in other professions, the brothers had a change of heart. Despite the intense bouquet on the rind, the golden interior paste is actually rather mild and soft, but never runny. Under the care of specialty cheese caretakers, Oma forms a thin, toothsome rind with a rusty orange hue, a powdery white glow and a pungent aroma of toasted nuts and cultured butter. Once he crafts the cheese, Sebastian sends the young wheels of Oma off to The Cellars at Jasper Hill, where they mature for two to three months more in specialty aging caves. He named Oma after Erika von Trapp, Sebastian’s grandmother and the first-generation owner of the farm. Cheesemaker Sebastian von Trap, the third-generation owner and operator of the farm, is the first of his family to pursue cheese making. Oma is a raw cheese made of cow’s milk from the Von Trapp Farmstead in Waitsfield, Vermont. Basically, you need to get your hands on a ripened wedge of Oma, our Cheese of the Month for July. It will be rich but not heavy, maybe with a little summer funk. In a large bowl, combine ricotta cheese, eggs, parmesan cheese, parsley and one cup of mozzarella cheese. ![]() Your perfect summer cheese will travel well and pair with both fresh salads and grilled meats. An approachable washed-rind, tomme-style cheese, Oma is made from the organic milk of the von Trapp's primarily Jersey breed cows. 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. OMA is an American original, made by Sebastian von Trapp on his family's dairy farm in Waitsfield, Vermont.
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