Marieke transforms farmstead-fresh, raw, cow's milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars The super aged Gouda was a hard texture flanked with crystals and flavors reminscent of butterscotch.
- Hazelnuts and quince paste
- rioja, or tempranillo
A chees course standout with fruit and nuts. Serve with cured meats and olives