Von Trapp, 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
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.