The base for gumbo and jambalaya, the "holy trinity" in Cajun cuisine—onions, bell peppers and celery— has been added to the curd of this farmstead cheese made in Thorp, Wisconsin by Marieke Penterman. This Dutch born cheesemaker moved to Wisconsin with her husband to live out their dreams of dairy farming and created her first farmhouse ‘boerenkaas’ or gouda in 2006. This excellent melter would make a good grilled cheese sandwich paired with apples. Taste: Creamy with an aromatic flavor base of green bell pepper, celery, and onion. Pairings: Sauvignon Blanc; Brown Ale. Made with raw cow's milk and traditional rennet.