Rispens is named for the Rispens family, farmers and cheesemakers in the northern region of Friesland in the Netherlands. They took the leap to sheep a couple of years ago. Keeping sheep for milk is rare in the Netherlands, and especially rare in Friesland where farming is focused on cattle and meat, but the Rispens children, Ype and Janita, charged ahead. The 20-somethings presented a plan to change their family’s farm over to sheep and cheesemaking, and their parents agreed. They bought a herd of 500 sheep, hired a cheesemaker, and started selling sheep’s milk gouda. Then, Betty Koster, a well-known affineur, came into the picture. She helped them tweak their recipe and a couple years later, the lovely Rispens has made its way to our shop! 

This gouda reminds us of Christmas shortbread cookies! Yes! It tastes like toasted brioche, nutty brown butter, warm spices like nutmeg and cinnamon, and salted pistachios. Next to the rind, Ripens becomes an almond croissant, all rich marzipan and butter. Lean into the dessert direction and eat chunks of the gouda with a rich, graham cracker-y stout. Or try it with a Burgundian chardonnay, whose apple and pear notes compliment the rich pastry flavors of the cheese.