From the Caves of Faribault to the Shelves of the Co-op, Jeffs' Gouda

In the wide realm of cheese, gouda is among the most universally appreciated. Not too bland, not too weird, a sure bet to serve at parties, and most importantly, delicious. There’s also a surprising amount of variety within this single category of cheese, in terms of both texture and flavor. Among the most unique offerings is Jeffs’ Gouda, a Minnesota original with a fascinating story. 

When cheesemaker Felix Frederiksen discovered sandstone caves in Faribault, MN, he realized they provided the perfect environment for creating the first American Blue Cheese. Fast forward 70 years and the Caves of Faribault cheese company was founded to carry on this tradition. That’s where Jeff’s Gouda comes in. 

There are two Jeffs at the center of this story (note the placement of the apostrophe in Jeffs’ Gouda), Jeff Jirik of Caves of Faribault and Jeff Wideman from Maple Leaf Cheese in Wisconsin. Mr. Wideman makes the cheese, then sends it over to Mr. Jirik, who places it in the warm, humid environment of the sandstone caves. The resulting gouda is full-bodied with a classic European nuttiness and hints of caramel-butterscotch and berry. The finish is tangy and a little salty. The rind is rubbed with natural annatto for a vibrant orange color.  

Jeff Jirik highly recommends pairing this gouda with a dry white wine and figs, which he says “amplified the sweet notes in the cheese,” he remembers, “while the white wine clarified the sharpness and a little bit of the nuttiness and put an edge on it.” 

Author: Linda Ledbetter, Boise Co-op Deli Data Coordinator