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Olivia Haver, ACS CCSE
Affineur and Sensory Evaluator at von Trapp Farmstead
Waitsfield, Vermont
Olivia Haver is an award- winning affineur, sensory professional, and educator. Haver’s cheese career began over a decade ago as a cheesemonger, leading her to Jasper Hill Farm in Vermont, where she became their first washed-rind specialist and led their sensory program. After six and a half years, Haver moved on to build the affinage and sensory program at the Farm at Doe Run in Pennsylvania, contributing to their 2023 American Cheese Society Judging & Competition Best of Show win. Now, back in Vermont and working at the von Trapp Farmstead, Haver matures cheese and works with one of her favorite washed rinds, Oma. Her insights are featured in Madam Fromage’s Adventures in Cheese, How to Taste, and through lectures with the American Cheese Society and University of Delaware, as well as on her Instagram account @_cheesebuds_.
Who is your biggest inspiration in the cheese world?
Women in cheese production are powerhouses. Molly Semler from von Trapp Farmstead, Sue Miller from Birchrun Hills Farm, and Stefanie Angstadt from Valley Milkhouse all exude courage, talent, and generosity. Above all, they possess innate kindness, which you can taste in their cheeses.
What was your big “aha” moment?
Becoming an affineur opened my eyes to the endless possibilities within myself. It was so different from what I thought I would be doing, but it unlocked a new realm of creativity. The process of affinage, like the transformation of young cheese into something spectacular, showed me that life can be just as magical and full of growth at any point.
What’s Next?
I’m starting a project to document cheese caves across the US and elevate education for affineurs. It’s an exciting new chapter, and I’m eager to explore more in the world of affinage.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Any demineralized hard cheese + “Chalk Dust Torture” by Phish
What’s the cheese you’re raving to your friends about right now?
I’m completely biased—I’ll never stop preaching about von Trapp’s pudgy, funky Oma. It’s truly special to me.
If you weren’t in the cheese industry, what would your career be?
Dr. Ellen Langer writes about how we can’t live the counterfactual. I believe I’m not done changing, and who knows where the future might take me?