Marieke Aged Gouda
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 they came to Wisconsin because the land is still plentiful. Their recent Gouda making education in Holland shows they studied hard. Since being introduced in 2006, they Goudas have been winning US 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 milkings to the vat for cheesemaking. This one is aged for nine months and is just as sweet, nutty and firm as its Dutch counterpart.
Just the Facts
Chenin BlancCrisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!
GinWhen picking out a cheese to nibble on while you sip your favorite gin cocktail, think bright and springy. Something fresh that will bring out the spirit’s citrusy, botanical notes.
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.