Families all across Western Wisconsin enjoyed an Easter meal either by making one themselves, or by letting someone else make it. Either way, there was probably some cheese in that food, something that's a big Wisconsin tradition.

And it's now a tradition for a family in Thorp. The Pentermans moved from Holland to Wisconsin to dairy farm. Fifteen months ago they started making Gouda cheese and they've already won three awards!

They say it's something they can't live without.

The Pentermans started making cheese in 2006.

"I'm looking at a piece of cheese a little different now than I was used to,” said Marieke.

Marieke Penterman says she spent time on two cheese farms in Holland to be able to make the most authentic Gouda cheese she could.

"It was very nice to compete those two big differences and get the best of both sides,” she said.

Then she got her cheese-making license.

The Pentermans say their cheese is completely Holland - from the equipment they use to make it, to the cultures and herbs that flavor it.

"We are a little bit addicted to the Gouda,” said her husband, Rolf.

Well, except for the Wisconsin dairy cows of course.

The Pentermans cheese starts with fresh milk straight from their 700 cows to the cheese vat through a 200 foot pipe line they installed. That way the cheese has the freshest milk.

"That gives us the benefit of more flavorful cheese,” said Marieke.

Marieke says it takes about five hours for the cheese to curdle in the vat. Then it is pressed into round molds for about three hours.

Marieke then puts the cheese onto racks and submerges them in a salt brine.

"It's about 18% salt and it soaks up, the cheese will soak up their own salt in that water,” she said.

After 60 hours in the brine, the cheese dries for 12 hours on the racks and 12 hours on the Holland pine wood shelves.

Finally, Marieke and her staff hand brush a coating, straight from Holland of course, onto the cheese wheels.

"It's kind of a plastic, breathable coating,” she said.

Right now the Pentermans only sell their cheese on their farm in Thorp - all 13 flavors with the name "Marieke Gouda."

"We make actually, for everybody, something,” Rolf said.

Rolf and Marieke Penterman make about 1,500 pounds of cheese a week.