Aged Gouda cheese
Can you tell this cheese isn’t from The Netherlands? Probably not, because the Penterman family has a dairy background in the Netherlands. In fact, they only came to Wisconsin because the land was still available. Their recent Gouda-making education in Holland shows they studied hard. Since being introduced in 2006, their Goudas has been winning U.S. competitions. They are in the midst of transitioning from pasteurized to raw milk with a herd of 720 Holstein cows (all rBGH-free) providing the freshest milk, directly from their milking area to the vat for cheesemaking.
Marieke’s Gouda is wonderful, and this is the medium aged version. That means its stronger and yet more nuanced than other versions. It is aged from 18 to 24 months and has the same pedigree that Holland’s Family Cheese has made famous at competitions such as the American Cheese Society, where its Goudas have won many awards. This one is just as sweet, nutty, and firm as its Dutch counterpart.
The current batches we’re selling have been aged on pine planks . They have an irresistibly delicious balance of rich, dense, sweet and savory creaminess with those little crunchy flavor crystals we love so much.