Oma is the result of a productive partnership. Sebastian von Trapp of the von Trapp Farmstead makes the little wheel, and it is aged and cared for at the Cellars at Jasper Hill. Sebastian named Oma for his grandmother, Erika, who bought the farm with his grandfather, Werner. Though it was solely a dairy farm during Erika and Werner’s time at the helm, Sebastian introduced cheesemaking as a way to add more value to their organic milk. After he makes the wheels, they take a 1.5 hour car ride to the Cellars at Jasper Hill where they are washed and turned for about two months.

Washing the wheels gives Oma a pink hued rind and a bit of a funky smell and taste, which is balanced with flavors of roasted peanuts, wood, and freshly turned earth. Soft, but not runny, we like to slice pudgy wedges onto slightly sweet crackers like the tender, buttery Wheat Fingers from the Fine Cheese Co. Add a glass of dry Grüner Veltliner for a refreshing contrast to the rich snack, or try a Belgian style beer for a more substantial pairing.