The Von Trapp Farmstead

Waitsfield, VT

The Von Trapp Farmstead has been practicing regenerative farming since 1959 and has been producing four distinct farmstead organic cow cheeses from their grass-fed herd since 2009: Oma, Mt. Alice, Mad River Blue, and Savage. They adhere to the philosophy of re-localizing the food system and also provide local, affordable, pasture-raised meat to their community. Apprenticeship time with VTF will encompass immersion in regenerative livestock practices, cheesemaking, and the interconnectedness of local and ethical food producers. Music to their ears!

Each of their cheeses draw on the von Trapp family’s Austrian roots, with distinctive flavors born from traditional cheesemaking techniques. They’re made literally from the ground up, with respect for the soil that grows the grass that feeds our cows. As farmstead cheesemakers, we can look out the window and see the cows that produced the milk we are turning into cheese or yogurt.