As young adults, brothers Sebastian and Dan von Trapp wanted to get as far away from the family dairy farm as possible.
Their grandparents had established the enterprise in Vermont's Mad River Valley, and their parents had tried to keep it commercially viable by switching from conventional to organic milk production.
But about five years ago, after a few years in other professions, the brothers had a change of heart. They begin to think about how they could make the 150-acre farm sustain the next generation, and the answer, not surprisingly, was artisan cheese.
Sebastian quit his job in the software industry and undertook an informal cheesemaking apprenticeship, first at Vermont's esteemed Jasper Hill Farm, then with several small cheese makers in England. Dan, who had worked in home building, tackled the construction of the creamery.
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