Gouda is a small town in Holland, and 800 years ago, the town was immortalized when it created a nutty, creamy cheese. A neighboring town called Edam made a similar cheese. Now, both varieties are made here in Wisconsin and used in grilled cheese, macaroni and cheese, on salads, and anywhere some strong cheesy flavor is needed.
The number one name in Gouda in Wisconsin is Marieke. She’s the daughter of the Penterman family who came to Wisconsin from Holland in 2002 to start Holland’s Family Cheese. Since then, the family has won numerous awards for their amazing Gouda. Earlier this month, in fact, their Fonegreek Gouda scored a 99.7 at the Wisconsin State Fair. The cheese is aged on shelves imported from Holland, and the cows are pampered and babied for the best possible milk.
Gouda Tips:
- I like tasting different types of Gouda side by side, try an aged and a young Gouda or a smoked and an regular Gouda.
- Gouda lends a smokey, nutty flavor to recipes. Try this healthy and hearty pasta primavera with Gouda.
- Gouda pairs well with white wines, lagers, ales, and even Scotch and Brandy. For more cheese pairing ideas, check out the Wisconsin Cheese Cupid.
- Want to take some Wisconsin Gouda to your friends in other states? Read my tips for air travel with cheese before you hit the sky way.
