The Wisconsin Cheese Board
Serve the freshest selections from America’s cheese heartland
Marieke Aged Gouda
$30.00 / Lbprice is $30.00 by Lb
- Raw
- Animal Rennet
- Age: 9-12 months
- Cow Milk
- by Penterman Farm
- United States
- ApproachableAdventurous
- SoftHard
Sample this Gouda, and you’ll understand why cheesemaker Marieke Penterman has won so many awards. It’s nutty and mild with a hint of caramel sweetness. The semi-firm paste boasts a springy, creamy texture. Though it’s produced in Wisconsin (and not its native Netherlands), Marieke Aged Gouda is matured on authentic Dutch pine planks. It’s a snackable cheese that plays well with a delicate pinot noir, which will highlight, not overpower, its flavor.
“This maker brings the Netherlands straight to the U.S. as all their equipment, cultures, herbs, and spices are imported from Holland. This nutty, textured aged gouda pairs well with dark chocolate and a glass of merlot.”
ACS 2017- 3rd Place
Raw Cow's Milk, Cultures, Enzymes, Salt
Allergens: Milk
- Gouda is milder than other cheeses because, after the curds are cut in order to release their liquid, they're washed with warm water. This increases the pH, resulting in a sweeter cheese.
- Marieke Gouda is aged on authentic Dutch pine planks that absorb the liquid as the cheese ages.
- In order to get the best quality milk from their cows, Penterman's built a, "cow spa." It's an open concept, free-stall barn that allows the herd to wander freely, while still giving them access to food at all times. It also gives the Pentermans control over the environment, so that when the sun is at its strongest, the cows can bask under sprinklers and fans. The sides and doors of the barn can also be opened, allowing a fresh breeze into the space. Ultimately, the herd's health and happiness were considered in every detail of the barn's construction.
- Each cow at the farm has been given their own “fit bit,” allowing the Barn Team to track their digestion, general health, and exercise habits.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Marieke® Gouda is named for cofounder Marieke Penterman, who grew up on her parents’ 60-cow dairy farm in the Netherlands.
- She started Marieke® Gouda with her husband Rolf in Thorp, Wisconsin, where they produce their Gouda using equipment, cultures, herbs, and spices from Holland.
- Among many accolades, Marieke became the first woman to win the Wisconsin Outstanding Young Farmer Award in 2015.
- The milk they use for cheesemaking comes from Penterman Farm, located right across the street. Their cows live in a free-stall barn, allowing the animals to roam freely with 24/7 access to food.
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