5 Mistakes You’re Making with Red Pesto Gouda

Alright, mate — Red Pesto Gouda isn’t your everyday cheese block.
It’s bold, herby, and full of Italian attitude packed into a creamy Dutch body.
But most Kiwis don’t give it the spotlight it deserves. So, let’s fix that.

Mistake #1: Treating It Like Cheddar

Cheddar’s the workhorse of the fridge. Red Pesto Gouda’s the show pony.
Don’t just slap it on a sandwich — celebrate it. Try it on a fresh ciabatta with sundried tomatoes and olive tapenade. It’s the kind of bite that’ll make you say, “Oh heck yeah.”

Mistake #2: Melting It Too Fast

Gouda likes a slow dance, not a microwave rave.
Low and slow — that’s the secret. Too much heat and your Red Pesto will turn oily instead of creamy. Warm toastie press, oven bake, or slow pan — perfection.

Mistake #3: Keeping It Fridge-Cold

Cold cheese hides its magic.
Take it out 15–20 minutes before serving. Let it breathe. Let that pesto perfume hit you before the bite. That’s the difference between “meh” and “magic.”

Mistake #4: Pairing It with the Wrong Drink

Beer with Red Pesto Gouda? Nah, mate — go for something crisp and classy.
Think Pinot Gris, Rosé, or a light cider. Even better — a bubbly to cut through the richness. It’s a platter dream combo.

Mistake #5: Ignoring Its Personality

This cheese isn’t background music — it’s the lead singer.
Don’t overcrowd it with too many other flavours. Keep it simple: olives, crackers, roasted capsicum, or fresh basil. Let the pesto shine.

Bonus Kiwi Tip:

Grate a little Red Pesto Gouda into your scrambled eggs — thank us later.