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A 1/2 lb cut of a semi-hard Italian firm texture cows milk cheese. The thin, hard rind is golden-yellow and shiny. Used for cooking, dessert purposes and grating.
How we got Started
1976 – Joe and Mary Eichten, after raising 10 children on their Midwest dairy farm, became the first farm in the United States to produce a value added product which became a farmstead cheese plant operation. The cheese of choice was a Dutch Gouda, produced just as on the farms in Holland.
1977 – This family owned business was simply retail sales direct from the farm. The first seasoned cheese, Herb Gouda was produced.
1978 – Eichten’s 1st award winning recognition for their Gouda cheese. Became known as one of the first “Natural Foods Company.” Wholesale sales were introduced.
1980 – Mary’s Tilsit was developed. It took 3 years to perfect her recipe to become what she felt was truly American pre-ripened cheese. It has become a Minnesota signature cheese.
1987 – American Bison Arrive! The need for an all natural healthy meat to compliment the natural cheeses became evident. The bison adapted well to Eichten’s natural prairie grass feeding program.
1990 – Brought many new changes including expansion of new aging rooms and a packaging facility.
1999 – Award Winning continues with the highest 1st place score ever given in regional cheese competitions.
2005 – The bison (a natural low fat meat) has become a high demand product with consumers. Eichten’s received three top awards with their Artisan Goudas.
2007 – Olive Tapenade Gouda and Garlic Blue Gouda Spread were developed.
2010 – Brenda Carlson, granddaughter and the third generation to come back to the family farm.
2012 – Our first Bagel Spread made with natural honey and cranberries was introduced.
2010 – Started producing goat’s milk Gouda as goats milk cheeses were becoming more in demand.
2020 - Brenda (3rd Generation) produced Eichtens Parmezaan Gouda.