Holland's Family Cheese's Rolf and Marieke Penterman emigrated with their family from the Netherlands to Wisconsin in 2002 to pursue their passion for dairy farming. In their farmstead creamery, Marieke crafts authentic Gouda-Style cheeses. They have a slightly sweet, nutty flavor that grows more complex as they age on wooden shelves. The milk is piped directly to the creamery from the first milking of the day and made into cheese within five hours. Varieties include classic, raw milk and Foenugreek, which took Best of Class at the 2007 U.S. Championship Cheese contest. Holland's Family cheeses won eight awards in the 2008 American Cheese Society competition, the second most awards for any one Wisconsin producer.