This is a nutty aged gouda cheese with a crystallized texture and deep, rich flavor. Cheesemaker Marieke Penterman, a first generation Wisconsin dairy farmer from the Netherlands, uses Old World techniques to age this award winning cheese. For you cheese nerds who want to know more: The curd is hand packed and brined for 60 hours, aged on Dutch pine planks, and flipped daily for the first two weeks to make sure that the butterfat is evenly distributed. Whey good.
Tip of the tongue:
This is a must have on your cheese plate, people! There’s lots that you can do with this cheese, but nothing quite as satisfying as piling some with a drizzle of honey onto a fresh baguette. We also like to have a bit of it alongside some really goud-a dark chocolate.