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Photo report: Making Gouda cheese in Wisconsin

Making Gouda cheese in Wisconsin is what Dutch immigrants Rolf and Marieke Penterman specialised in when they opened their new cheese farm in the village of Thorp. They chose to open up the farm and cheese making facility for visitors to enhance the image of dairy and cheese production and as a promotional tool for they own cheese outlet. The Pentermans milk 370 cows and the herd consists of Brown Swiss and Holsteins. They are milked 3 times a day, with a mean yield of 82 pounds per day. About one third of the milk finds its way to the cheese making facility, the rest is collected by Lynn Dairy. What makes the Pentermans different from other Wisconsin cheese makers; they use raw milk instead of pasteurised milk, the best ingredient for tasty cheese.

Photo

  • Making Gouda cheese in Wisconsin

    Marieke and Rolf Penterman originate from the Netherlands. After migrating to Wisconsin in 2002 the pair decided to make their own Gouda cheese.

  • Making Gouda cheese in Wisconsin

    The Pentermans cheese production facility and cattle barns are open to the public.

  • Making Gouda cheese in Wisconsin

    Mariekes cheeses won numerous awards, in 2013 the Gouda Mature was chosen as the best cheese in the US.

  • Making Gouda cheese in Wisconsin

    Every day the Pentermans cheese making facility has an output of 40 cheeses of 20 pounds. Plans are to expand production and add 2 extra people to their staff.

  • Making Gouda cheese in Wisconsin

    Welcome to the Pentermans farm in Wisconsin

  • Making Gouda cheese in Wisconsin

    For some cheeses Marieke imports special herbs, their Gouda cheese comes in numerous flavours. One of which is jalapeno. Very popular in Mexico and the Southern parts of the US.

  • Making Gouda cheese in Wisconsin

    The relatively new cheese making facility is operational, but still needs some finishing touches exterior of the building

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