A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited) 
Molly and Sebastian of Von Trapp Farmstead, feeding the Oma curds into the moulds, from the platform-mounted vat. The washed-rind Oma is made at the Von Trapp creamery, and then sent to the Cellars At Jasper Hill to be affinaged.
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Omg I love Oma cheese. We sold it at the last restaurant I worked at. One slice for the cheese plate, two for my mouth...
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i did yeah. cheesemaking rules
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lmao you started following them too?
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