Truffle 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 and in fact only came to Wisconsin because the land is still available. Their recent Gouda-making education in Holland shows they studied hard. Since being introduced in 2006, their Goudas have been winning U.S. competitions. They completed a transition 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.
Pairing suggestions: Sparkling wine, Potter’s Winter Wheat Crackers, tart apples.