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A cheese made for the true cheese lover. Our Aged Gouda is matured at least six months, for a distinct sharpness and saltier finish than it’s mild counterpart. Classically paired with stronger, full-bodied reds, like a French Bordeaux or Cabernet Franc, we think our Aged Gouda is just as good with a sweeter, more mild red. But maybe that’s the Upstate New York talking.
Still handmade in Upstate NY, Jake’s cheese has its roots in Holland. It’s turned daily on pine planks to ensure uniform age and perfection for at least sixty days and it’s covered with a cream coating instead of a wax seal. It’s also a raw milk cheese – no high temp pasteurization here. The results? One of New York’s finest traditional style Gouda cheeses.
When Jake and Sylvia began looking searching for their perfect 200-acre farm, their final decision landed them in Deansboro, New York. Deansboro remains a wonderful location for a dairy farm with easy access to feed mills and cattle dealers. The move from Pennsylvania to Upstate New York brought a change of climate. Cooler summers for the cows and perfect conditions for dairy production. Having purchased two farms with intentions of passing them down to their sons, they now have a self-sufficient farm to source their own milk production. Eventually, Jake would like to hand the dairy farm over to his sons, allowing more time for he and Sylvia to pursue their passion for cheesemaking, and the rewarding joy that comes with it.
Cultured Raw Milk, Salt, Enzymes.