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Episode 217: Holland in Wisconsin: Marieke Penterman
Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today’s episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal welfare are key to the Hollands Family Farm’s success. This program was brought to you by The Wisconsin Milk Marketing Board.
“I know that people have their concerns about raw milk, but I think if you have a good beginning product then it’s safe to use it. If you’re not used to it you have to slowly introduce it into your daily diet.”
“Cows are my first passion I always say!”
—Marieke Penterman on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
4.9
6969 ratings
Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today’s episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically and abroad. Discover what makes Gouda a special cheese, and why raw milk and animal welfare are key to the Hollands Family Farm’s success. This program was brought to you by The Wisconsin Milk Marketing Board.
“I know that people have their concerns about raw milk, but I think if you have a good beginning product then it’s safe to use it. If you’re not used to it you have to slowly introduce it into your daily diet.”
“Cows are my first passion I always say!”
—Marieke Penterman on Cutting the Curd
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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