Marieke® Young Gouda

The Basics

Make

Hard

Sub Make

Cheeses which acidify in the mould

Post-Make

Wrapped, Rolled or Processed

Sub Post-Make

Artificial (plastic coating, wax coat, matured in vacuum pack)

Typical age profile

2-4 months

Approximate weight(s)

18-20 lb wheel

Dimensions

Diameter	N/A
Height	N/A

Geographical origin

Wisconsin, America

Protected status

N/A

Species of milking animal

Cow

Breed of cow

Holstein, Brown Swiss, Crossbreeds

Raw/pasteurised milk

Unpasteurised

Vegetarian/animal rennet

Vegetarian

Commonly encountered variations

Belegen (4-6 months), Mature (6-9 month), Aged (9-12 month), Premium (12-18 months), Super (18-24 months), Overjarige (24+ months), Reserve (1000+ days), Golden, Cumin, Foenegreek, Honey Clover, Smoked, Truffle, and more

The Story

Made from a unique recipe that’s aged and flavoured into nearly 30 varieties, this unpasteurised milk farmstead cheese is a product of Dutch tradition and Wisconsin innovation. Owner and cheesemaker, Marieke Penterman, brought her expertise from the Netherlands to Wisconsin and uses it to turn the milk from her herd, aka the Gouda Ladies, into cheese within five hours of milking. After brining for 60 hours, wheels are aged on Dutch pine planks and turned at regular intervals.

Four months after making her first batch of Gouda in 2006, Marieke won a gold award at the US Championship Cheese Contest in 2007. The first of over 300 awards for her cheese, including US Grand Champion in 2013, Marieke also became the first woman to win the Wisconsin Outstanding Young Farmer Award in 2015. In 2024, she became the fourth woman to earn Wisconsin Master Cheesemaker® status with a certification in gouda.

The Character

Marieke® Young Gouda is an ultra-creamy, golden-hued, traditional gouda with flavour notes of hay, roasted nuts, and butterscotch. The polymer coated rind exhibits a soft orange color and distinctive texture lines.