Made in Moarre, a village of less than 300 people in northern Netherlands, this artisanal cheese is made from sheep milk—a rarity for the area. Two siblings, Ype and Janita Rispen, born and raised on a dairy farm, convinced their parents to exchange their cows for sheep. They soon found a cheesemaker and began making gouda, using their free grazing sheep milk, off premises—so not technically a farmstead cheese. Enjoy as a snack, with stone fruits or roasted pecans; melted on a ham & cheese sandwich or apple pie. Taste: Mild, sweet, and savory with crunchy crystals. Pairings: Riesling, oaky whites; Brown or Amber Ales, Wheat Beers; Whiskey. Made with pasteurized sheep's milk and traditional rennet.