New Factory to Thorp Area BringsHolland's Family CheeseThe Thorp Courier (Thorp, WI) |
When we heard about a new cheese factory called Holland’s Family Cheese
in Thorp we had to know more about it. I met Marieke and Rolf Penterman
at their farm on Gorman Avenue and they invited me in to visit. Rolf
made some delicious coffee from Holland and we ate slices of cheese with
bread. I smiled to myself as I saw the cow depicted on my coffee mug. On
the front of the mug a cow is smiling hello while the other end wags a
good bye on the back. Seated to my left was the youngest Penterman. He
was playing with a rattle and was such a quiet content little boy. |
Time to Press the Cheese Above, Rolf Penterman cuts the cheese curd and places it in the forms. It is then placed on the press and the Gouda begins to take its’ shape. |
Martha Herrera also works for the Pentermans and it is at this point where her work begins. Martha helps load the molds with cheese and carries them to the press. The molds range in sizes from small to very large. This is how you get the different sized wheels of cheese. Martha has another big job of coating the cheese. The aging room is 55 degrees Fahrenheit with 80 percent humidity. The cheese is covered with a special coating that forms a rind and protects the cheese. Each wheel is given at least four coats and Martha keeps a close eye out for any missed spots. The Gouda is then placed on pine boards that help remove moisture from the cheese. It is in this room that the cheese sits, lined up on the shelves aging for the desired time. |
Careful Application Martha Herrera carefully applies the special cheese coating that the Pentermans use at their factory. The coating is applied in multiple steps and is preferred over shrink-wrap or wax coating. |
It’s all in the Brine Soaking cheese in brine is a very important step in making Marieke’s Gouda at Holland’s Family Cheese. Rolf Penterman keeps a close eye on the conditions in the brine room to ensure a top quality product. |
Cheese making days are Monday, Tuesday, Thursday and Friday. The cheese factory has viewing windows into the separate rooms so you can watch each individual process. Marieke reserves Wednesdays for marketing. She knows her product better than anyone else, so it only makes sense that she sells it too. This helps keep costs down and cuts out the middleman. The Penterman family is no stranger to work. They roll up their sleeves and do what needs to be done. Rolf and his brother, Sander milk 480 cows as well as Rolf working in the cheese factory, but they would be the first ones to say that their help is exceptional. With Angelica helping with the store as well as many other jobs, Martha helping with the cheese forms and coating, and Maria Esperanza Herrera helping with the children, this certainly is a group effort. |
Say Cheese These ladies will help you with everything you need at Holland’s Family Cheese where Marieke’s Gouda is queen. Pictured are (L-R) Angelica Gonzalez, Marieke Penterman (creator of Marieke’s Gouda), and Martha Herrera. |
.Marieke would like to eventually try some additional products and is planning on doing tours and an apprenticeship program. You can find Holland’s Family Cheese at N13851 Gorman Avenue. The cheese factory is closed on Sundays. You can reach Marieke with your questions at (715) 669-3060. After several visits to the Pentermans farm I have learned that the Pentermans are caring people who treat their workers and cows with love and respect. The same way they are so loving and nurturing with their children. My experience with Holland’s Family Cheese has been exceptional. They are so welcoming and gracious. I loved getting to know everyone and eating some great cheese. The Pentermans are bringing something new to Thorp and that is what helps make this community so terrific. |
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