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Cheese CSA WEEK 22

This is the final official CSA pickup for the year! Thank you so much for participating in our CSA program and keep an eye out on our website to be notified about next year's program.

If you used your "skip" to miss any CSA's and have had weeks added to the end then your next pickup will be in the Farm Stand. Any extension would have been confirmed in the email you received on Sunday, October 16th at noon.

Please reach out to or ask Casey at CSA pickup if you have any questions!

Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows' pasture. Jasper Hill's mission is to make the highest possible quality products in a way that supports Vermont's working landscape. Driven to be the standard bearer of quality and innovation in the artisan cheese industry while promoting their regional “taste of place,” Jasper Hill has won numerous awards for their cheeses.

Oma is an American original, made by Sebastian von Trapp on his family's dairy farm in Waitsfield, Vermont. An approachable washed-rind, tomme-style cheese, Oma is made from the organic milk of the von Trapp's primarily Jersey breed cows. Oma, which means “grandma” in German, balances pungent and sweet flavors with aromas of roasted nuts, cured meat and cultured butter. The thin, orange rind is an earthy foil to the richness of the paste, which is soft, almost pudding-like, but never runny. The indulgent mouthfeel, tender rind, and balanced character make Oma a perfect addition to a cheese board. Enjoy paired with Belgian-style dubbel ale, Grüner Veltliner (Austrian, white wine) or serve with buttery crackers and fig jam or dried fruit.

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