Sure, you’ve had plain Gouda — maybe smoked, maybe aged. But have you really tasted the full story? Because Gouda isn’t just cheese — it’s a whole world of flavour. From truffle and coffee to pesto and whiskey, each one tells a different tale. Let’s find out how many you’ve actually met.

You finally got your hands on that stunning Red Pesto Gouda — rich, tangy, and as pretty as a sunset. But if you’re still eating it like a regular cheddar, we need to talk. Here are the top 5 mistakes Kiwis make (and how to set them right).

You hear Coffee Gouda and think dessert, right? I did too — until that first bite. Turns out, this Dutch beauty isn’t sugary at all — it’s smooth, earthy, and dangerously addictive.

It’s not your average salad, mate. Crunchy curly endive, creamy dill mayo, a punch of pickled onion — and that hero moment when Aged Gouda struts in, smooth, nutty, and a little bossy.

For years, Kiwis thought colourful cheese meant food colouring or fake flavour. Spoiler alert — they were wrong. The truth behind Tricolore Gouda is as natural (and delicious) as a summer day in Auckland.