Oma is not only a grandmother, it is also a washed-rind raw cow's milk cheese, made by Sebastian and Dan Von Trapp on their farm in the Mad River Valley in Vermont. The cheese is aged in the Jasper Hill Cellars and sees the light as a small cheese, of approximately 1.5 pounds. Its texture is soft and supple, but it does not run easily. It has the unmistaken aroma of washed rind cheeses, but not extremely strong, but certainly earthy, and barn-like. The flavor is butterly and complex, but again not overly strong.

This artisanal gourmet cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago, and is made with organic cow’s milk, from a herd of grass-fed, mixed-breed cows, mainly Jersey cows.