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.
This cooked and pressed hard cheese is named after Samuel S. Savage, the first settler of the von Trapp farm in the 1700s. It's made from organic raw cow’s milk and aged for 8 to 12 months.
Texture of Savage is hard with small amino acid crystals speckled throughout. Taste is bold and sharp, reminiscent of cheddar, with sweet and nutty flavors.
Pair Savage with a cabernet or a syrah. For beer pairings, try it with an amber ale from Vermont such as Long Trail Ale.