The Kiwi Myth That Kept Us from Tasting Tricolore Gouda?
Let’s have a quick yarn, eh?
Somewhere along the way, Kiwis got told that cheese with colour was “too fancy”, “too fake”, or “for overseas people.”
So we stuck with the safe stuff — mild, yellow, and, well… kinda boring.
But here’s the twist — Tricolore Gouda isn’t fake at all.
No weird additives, no gimmicks — just pure Dutch craftsmanship and natural herbs doing their thing.
Each colour tells its own story:
Green for basil and garden herbs — fresh as your backyard after rain.
Orange for tomato and paprika — sweet, warm, a little bit fiery.
White for creamy Gouda base — smooth, mellow, and oh-so-Dutch.
When you put them together, you don’t just get a pretty cheese — you get a flavour rainbow that actually makes sense. It’s the kind of cheese that looks great on your platter and makes people go, “What’s that one again?”
Recipe: Tricolore Gouda Toast Stack (The Kiwi Colour Comeback)
Ingredients:
3 slices of Tricolore Gouda (green, orange, white layers)
Sourdough or ciabatta bread
A smear of basil pesto
Sliced tomato
Olive oil for brushing
A pinch of sea salt
How to Make:
Brush bread with olive oil and toast both sides till golden.
Smear a little pesto, add sliced tomato.
Lay on the Tricolore Gouda — let it melt slowly till the colours swirl.
Sprinkle salt and watch your toast turn into an edible sunset.
Myth Busted:
It’s not artificial — it’s artisanal.
Dutch cheesemakers use natural herbs and spices, not dyes. So go on, mate, grab that colourful wedge and show off at your next BBQ.
It’s Gouda, not glitter.
Perfect Pairing:
A crisp Sauvignon Blanc or even a cold Kiwi lager — the freshness cuts right through the creamy herb layers.