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Washed Rind

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Made by Von Trapp Farmstead · Waitsfield, Vermont, USA

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The von Trapp family has run the farmstead since 1959, when Werner and Erika von Trapp moved to Waitsfield, Vermont to grow crops and raise livestock, and to build a sustainable future for their children. The von Trapp Farmstead started making cheese in 2009. Molly Semler grew up in Middlesex, Vermont and returned to the state to follow her passion for making cheese. She started working on the farm over a decade ago, and over the course of making cheese together, she and Sebastian fell in love. (Cheesy, but true!) Sebastian currently runs the farm while Molly operates the creamery.

CreameryVon Trapp Farmstead
LocationWaitsfield, Vermont, USA
Milk typePasteurized Cow
RennetAnimal
StyleSmear-ripened, washed rind, uncooked/unpressed
Age60-90 days
In the Case at The Curd Nerd?No

Flavor profile

  • Beefy
  • earthy
  • buttery
  • rich
  • pungent

Pair it with

  • Earthy
  • herbaceous red wines
  • funky ale
  • sidra
  • cherry cola
  • birch beer
  • smokey scotch
  • gherkins
  • salami
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