Why Kiwis Are Eating Gouda the Wrong Way?

Alright, mate, let’s have a yarn.

We Kiwis love our cheese — we toss it on crackers, melt it on toast, maybe chuck it on pizza when we’re feeling flash.

But when it comes to Dutch Gouda, most of us are, well… doing it a bit wrong.

You see, Gouda isn’t just another yellow block from the supermarket fridge.

It’s a living, breathing flavour story — handcrafted, aged, and full of layers that deserve a little respect (and room temperature).

Mistake #1: Eating it Straight from the Fridge

Cold cheese is shy. When you grab a slice straight from the fridge, it hasn’t had a chance to show off.
Let your Gouda sit for about 15–20 minutes before you dig in. That’s when the aroma blooms and the texture turns silky.

Mistake #2: Cutting it Too Thick

We love a hearty bite, but thick chunks drown the flavour. Thin slices — almost paper-like — let those creamy, nutty, caramelly layers shine.

Mistake #3: Only Pairing It with Wine

Sure, wine works. But have you tried Gouda with beer, whisky, or cider?
Each flavoured Gouda — Cumin, Walnut, Coffee, Black Lemon — has its own perfect Kiwi pairing. Try Black Lemon with a citrusy craft beer, or Coffee Gouda with an espresso martini. You’ll thank us later.

Mistake #4: Melting It Too Hot, Too Fast

Gouda’s a slow burner — treat it like a luxury spa day. Gentle, low heat makes it creamy and stretchable without turning oily. Perfect for toasties, pies, or over roasted kumara.

The Right Way — The Dutch Way, with a Kiwi Twist

The Dutch say, “Let cheese breathe, don’t rush it.”
We say, “Let it chill — but not literally.”
So next time you unwrap that Global Cheese Boutique Gouda, take your time. Smell it. Pair it. Enjoy it. Because this isn’t just cheese — it’s a lifestyle.