Oma, the Sound of Cheese (Week 8)

Bread ‘n Cheese. All you need

Cheese: Oma

Producer: Von Trapp Farmstead

Where: Waitsfield, Vermont

Yes, indeed, there is a connection between the cheese and the von Trapp’s of Sound of Music fame. The great-grandfather of the two cheesemakers, brothers Sebastian and Dan von Trapp was that famous von Trapp, played by Christopher Plummer in the wildly successful movie that took enough liberties with the actual family’s story to leave several von Trapps somewhat irritated with it. At any rate, the cheese makers, above claiming cheap and easy fame instead present themselves as the third generation of dairy farmers from Vermont. Grandfather Werner bought the farm with wife Erika in 1959, and here is where the name of this cheese comes in. ‘Oma’ is the informal address for one’s grandmother in German – in English the cheese would have to be named Grandma. The milk for Oma comes from a herd that is largely made up of Jersey cows, with some other races mixed in. the Farm’s website features some of these happy girls

The semi-soft cheese comes as a small wheel, about 6 inches in diameter. It is aged and washed in brine at the Cellars at Jasper Hill, the affineur that also ripens the Landaff cheese of Week 7 fame. After 60-90 days, the cheese has developed a pale orange rind, a decent smell and a very balanced flavor. As washed-rind cheeses go, Oma is relatively mild and creamy, while full-flavored – perfect if you want a little adventure without completely stinking up your refrigerator. And: it’s made of raw milk, which means the flavor is brought to you in cooperation with the natural bacteria in the milk, not just those added in the cheese making process. Therefore: more flavor, more goodness.

Cheese Counter DTLA Cheese
Cheese Counter at DTLA Cheese

I found my piece of Oma at the DTLA Cheese shop in Downtown L.A.’s Grand Central Market, where they do more than just sell cheese. They also serve a mean mac and cheese and their grilled cheese sandwiches are guaranteed to leave you with strands of melted cheese dangling from your chin. They are so good, you will not care. DTLA is the second venture of cheese sisters Lydia and Marnie Clarke, their first being the Cheese Cave in Claremont.


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