Marieke Gouda Secures $41,000 Wisconsin Dairy Grant to Boost Operations
Source: DairyNews.today
Marieke Gouda, a renowned cheesemaker based in Thorp, Wisconsin, has been awarded a $41,000 Dairy Processor Grant by the Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP). The grant is part of the state’s initiative to support innovation and sustainability in the dairy industry.
The funding will enable Marieke Gouda to upgrade its packaging and shipping operations, addressing rising demand for its packaged cheese products. The Thorp cheesemaker, owned by Marieke Penterman, was the sole recipient from western Wisconsin in this round of grants.
“Dairy is core to who we are as a state,” said Wisconsin Governor Tony Evers in a press release. “These grants play an important role in supporting this critical industry. I look forward to continuing to advocate for and invest in producers and processors across America’s Dairyland.”
State Support for Dairy Innovation
The Dairy Processor Grant program, launched by DATCP in 2014, has allocated $2.9 million across 128 proposals to date, with funding aimed at fostering innovation, improving profitability, and ensuring the long-term viability of Wisconsin's dairy processing facilities. Eligible applicants include licensed dairy processing plants involved in pasteurizing, processing, or manufacturing milk or dairy products.
“Processors are part of the reason Wisconsin is recognized as a leader in dairy,” said DATCP Secretary Randy Romanski. “This grant investment supports processors in adopting emerging technologies, enhancing sustainability, and driving growth.”
For the 2024-2025 biennium, $200,000 is available for Dairy Processor Grants, with individual projects capped at $50,000 and a required 20% match from recipients.
Growth and Success in Thorp
Marieke Gouda has seen significant growth since its inception 20 years ago. The Thorp facility now produces over 1 million pounds of gouda annually and employs approximately 50 workers across its factory, retail store, and creamery. A $3 million expansion in 2022 doubled the factory's size, adding a state-of-the-art cheese aging room that increased storage capacity from 9,000 to 60,000 wheels of cheese.
Marieke Penterman and her husband, Rolf, both natives of the Netherlands, started their cheese-making journey on a 100-acre farm southeast of Thorp. In 2013, the couple relocated their operation for better visibility along Highway 29. Today, their operation includes up to 435 cows, supported by a conditional use permit within Thorp city limits.
Dairy's Bright Future in Wisconsin
With programs like the Dairy Processor Grant, Wisconsin continues to solidify its reputation as a global leader in dairy production and innovation. Marieke Gouda’s ongoing success highlights the impact of strategic investments in the state’s agricultural sector.
“Dairy is core to who we are as a state,” said Wisconsin Governor Tony Evers in a press release. “These grants play an important role in supporting this critical industry. I look forward to continuing to advocate for and invest in producers and processors across America’s Dairyland.”
State Support for Dairy Innovation
The Dairy Processor Grant program, launched by DATCP in 2014, has allocated $2.9 million across 128 proposals to date, with funding aimed at fostering innovation, improving profitability, and ensuring the long-term viability of Wisconsin's dairy processing facilities. Eligible applicants include licensed dairy processing plants involved in pasteurizing, processing, or manufacturing milk or dairy products.
“Processors are part of the reason Wisconsin is recognized as a leader in dairy,” said DATCP Secretary Randy Romanski. “This grant investment supports processors in adopting emerging technologies, enhancing sustainability, and driving growth.”
For the 2024-2025 biennium, $200,000 is available for Dairy Processor Grants, with individual projects capped at $50,000 and a required 20% match from recipients.
Growth and Success in Thorp
Marieke Gouda has seen significant growth since its inception 20 years ago. The Thorp facility now produces over 1 million pounds of gouda annually and employs approximately 50 workers across its factory, retail store, and creamery. A $3 million expansion in 2022 doubled the factory's size, adding a state-of-the-art cheese aging room that increased storage capacity from 9,000 to 60,000 wheels of cheese.
Marieke Penterman and her husband, Rolf, both natives of the Netherlands, started their cheese-making journey on a 100-acre farm southeast of Thorp. In 2013, the couple relocated their operation for better visibility along Highway 29. Today, their operation includes up to 435 cows, supported by a conditional use permit within Thorp city limits.
Dairy's Bright Future in Wisconsin
With programs like the Dairy Processor Grant, Wisconsin continues to solidify its reputation as a global leader in dairy production and innovation. Marieke Gouda’s ongoing success highlights the impact of strategic investments in the state’s agricultural sector.
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