Whiskey Gouda

This cheese is as much about family, as it is about making a really fun product. The cheese starts from the milk from my brother Frank’s farm, Romari Farms. After the cheese is finished, we soak the cheese in a Rye Whiskey made by Great Northern Distillery, out of Plover, Wisconsin. My brother-in-law, Tyler, is the head distiller. After several rounds of experimentation, we found that aging, then soaking the cheese, created superior cheddars and Gouda. What was fascinating is that the cheddar picks up the oakey smoke flavors out of the whiskey, while the Gouda picks up the sweeter notes and aromatic characteristics from the whiskey. The results are great snacking cheeses, but we highly recommend putting the cheese in a grilled cheese sandwich. Once you warm up that Gouda and get the Gouda and whiskey flavors…it is a real treat.