Mad River Blue
Located in Waitsfield, Vermont, von Trapp Farmstead is owned and operated by Sebastian von Trapp. Sebastian is the third generation to be involved in his family's hillside farm and each generation has instigated a fresh strategy to keep the business viable. His parents transitioned to organic production with their predominately Jersey herd, while Sebastian went a step further by diversifying into cheese production.
Since 2009, Sebastian has been producing cheese several times a week in a facility adjacent to the barn. He has also developed a partnership with the Cellars at Jasper Hill, which has enabled him to expand the production of aged cheeses. Von Trapp Farmstead strives to be one example of how a small family farm in Vermont can be economically viable by producing high-quality organic products.
Mad River Blue is named after the Mad River Valley of Vermont. Produced using the farm’s raw organic cow’s milk, wheels of the cheese are pierced when young to allow the growth of Penicillium roqueforti. They are then aged on the farm for approximately three months, developing a natural rind and blue veining.
Mad River Blue is quite approachable with a buttery texture, notes of hay and grass, light sweetness, saltiness and a mild blue bite.
Pair it with a Sauternes, a Beaujolais cru or a dark beer from Vermont such as Wolaver’s Oatmeal Stout.