Marieke Foenegreek Gouda

Aromatic and herbaceous with a subtle sweetness.

The Story

Owners Marieke and Rolf Penterman come from a background rich in dairy farming, growing up in the eastern part of the Netherlands. With limited land in the Netherlands, the duo decided to move their operation to Wisconsin in 2002. Since then, they've continued to master their cheesemaking skills, returning to Europe to learn various techniques native to their home country. 

Quick Facts

Country of Origin: Wisconsin
Milk Type/Treatment: Cow
Rennet Type: Animal

Using Foenegreek, cheesemaker Marieke Penterman boils the seeds and then adds them to the curd. After pressing and unmolding, these luscious wheels of gouda are brined for 60 hours, then transferred to age on Dutch pine boards. The attention to detail in its creation makes for a balanced cheese with deep flavors of fennel, caramel, and maple throughout.

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