Marieke’s Extra-Aged Raw-Milk Gouda from the American Midwest
How did a Dutch woman come to be making old-school, raw-milk, artisan Gouda in the middle of Wisconsin? In an interview with Food 52 a couple of years ago, cheesemaker Marieke Penterman shared what the Associated Press once called her “fairy-tale farm story”: I grew up on a 60-cow dairy farm in the Netherlands. Holland … Read More
