A Closer Look at Holland’s Family Cheese Raised on dairy farms in the Netherlands, cheesemakers Marieke and Rolf Penterman came to Wisconsin in 2002 to make the cheeses that they knew and loved from their home. Holland’s Family Cheese’s goudas use farmstead-produced milk, making only unpasteurized cheeses. Each wheel is aged on Dutch pine boards.
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By Madame Fromage Imagine my delight when I learned that my favorite cheese shop was showcasing cheeses of Wisconsin! Before moving to Philadelphia nearly ten years ago, I was a ‘Sconny grrrl, living the dairy dream in the state capital. It was a life of cheese curds and bratwurst, of beer and Harley-Davidsons (Wisconsin’s other
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HERITAGE IN CHEESEMAKING Nestled into the midwestern United States, Wisconsin has been home to dairy production since prehistoric times! As the landscape of Wisconsin was forming after the last Ice Age, Wisconsin completely lucked out—ending up with beautiful, rolling hills mixed with lush grasslands and soil that’s perfect for making perfect cheese. In the 1800s, the
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