Sebastian von Trapp is the third generation to farm his family’s land in the green mountains of Waitsfield, VT, beginning with his grandparents Erika and Werner von Trapp (his ‘Oma’ and’ Opa’). Each generation has called for a fresh approach to keep the family business viable; Sebastian’s parents gained organic certification for their milk, and his on-site creamery adds even more value to their excellent-quality raw material.
The von Trapp’s land has been in continuous operation as a dairy farm since 1959. They harvest organic milk from about 50 mixed breed cows (Jersey/Aryshire/Normande), which graze their pastures during the warmer months and enjoy hay from the farm in the winter. In 2009 a creamery was constructed in a building adjacent to the milking parlor. Cheesemaking has been a deliberate effort to keep small scale dairy operations viable and preserve Vermont’s working landscape.