{"id":32933,"date":"2018-01-17T08:00:02","date_gmt":"2018-01-17T13:00:02","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32933"},"modified":"2021-09-01T15:53:59","modified_gmt":"2021-09-01T19:53:59","slug":"cheese-day-oma","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-oma\/","title":{"rendered":"Cheese Of The Day: Oma"},"content":{"rendered":"

\"\"<\/a><\/h2>\n
\n

Oma
\n\"\"<\/a><\/h2>\n

|Oh-MAH<\/span>|<\/p>\n

This orangey little wheel is so cute and pudgy that we can\u2019t help but squish it. <\/span>Oma<\/span><\/a> is the ultimate introductory washed rind: rich with aromas of roasted nuts and cured meat, but still buttery sweet like fresh cream. With not too much barnyard or funk, it\u2019s just pungent enough to make you understand the magic that brine wash can create. <\/span><\/p>\n

Vermont\u2019s <\/span>von Trapp Farmstead<\/span><\/a> uses milk from their own Jersey cows to make Oma, a tomme style cheese. Wheels are then sent to the <\/span>Cellars at Jasper Hill<\/span><\/a>, where they\u2019re aged for two to three months and washed regularly in brine. Outside, Oma develops a dusty orange rind with a sprinkle of white mold. Inside, the squishy paste is golden and dappled with eyes. Let it soften and it doesn\u2019t get runny but retains an irresistible pudding texture.<\/span><\/p>\n

Oma\u2019s unctuous mouthfeel and complex flavor make it a welcome addition to any cheese plate, perfect for plucking away at with your fingers or plopping onto a cracker. Pair with dried fruit or fig jam to round out its slight meatiness, and sip a Belgian-style dubbel ale or a crisp white wine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Oma is the ultimate entry point into funky washed rind cheeses. It has meaty, nutty aromas, but still tastes buttery sweet like fresh cream. <\/p>\n","protected":false},"author":11,"featured_media":32935,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[2231,2232,2230,2233,774],"coauthors":[842],"class_list":["post-32933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-cellars-at-jasper-hill","tag-oma","tag-von-trapp-farmstead","tag-von-trapp-oma","tag-washed-rind"],"acf":[],"yoast_head":"\nCheese Of The Day: Oma - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-oma\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Oma\" \/>\n<meta property=\"og:description\" content=\"Oma is the ultimate entry point into funky washed rind cheeses. 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