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Cheese in coffee? (lemmy.world)
submitted 1 month ago by to c/coffee@lemmy.world
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Had an old acquaintance tell me he always put cheese in coffee, I don't remember if he added creamer or not. Apparently he said it was a puertorriqueño thing? Was I being gaslit or is this an actual thing?

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[–] 13 points 1 month ago (6 children)

If it's true, I've got questions. What sort of cheese? soft cheese, hard cheese, stinky blue cheese? or maybe plasticy kraft singles?

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  • [–] 9 points 1 month ago (3 children)

    A lot of LatAm (particularly older) like to use powdered creamer as its cheaper and has a long shelf life, so I wonder if the cheese is trying to achieve a better cream with shelf life.

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  • [–] 6 points 1 month ago (2 children)

    Really? I was just having a conversation with a coworker about how nobody actually likes the powdered creamer, we just use it because we don't have a fridge (in our office) to store the good creamer, and people steal out of communal fridges. I settle for some "vanilla caramel" powder that is actually not terrible, but neither is it anything approaching "good".

    Aside from being cheap and having shelf life, is there a good powdered creamer, or is it just cheap and shelf stable?

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  • [–] 2 points 1 month ago

    I also like it to avoid coffee waste. None of us are gonna prefer coffee thats older, but a fresh coffee poured into a thermos with a non-dairy creamer and sugar will actually keep for several days.

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  • [–] 2 points 1 month ago

    Maybe like is a strong word, but drinking coffee black is no common. Like they need to get that brown color as well as some sweet bread.

    Aside from being cheap and having shelf life, is there a good powdered creamer, or is it just cheap and shelf stable?

    I think its the latter. Personally I prefer to just use cream. I also don't mind instant coffee if I will use some milk. Which is another thing. They also tend to use instant coffee.

    Growing up having a coffee machine of any kind was not really a thing I saw. Tho maybe its regional as the LatAm im talking about is North East Mex.

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  • [–] 2 points 1 month ago

    I have the same questions, so I'll use my imagination to answer. I would say if you have control over the cheese making process (if there's a name for that, I don't know what it is), you could probably make the cheese more sweet and less sour. (I'm not sure sour is the right word. The flavour of cheddar as opposed to jack or mozzarella. Sharpness?)

    But then I look at grated parmesan and think that's not much different from powdered creamer, except parmesan would be a terrible cheese as it's so sour/sharp and dry.

    I imagine Puerto Rico has a lot more farms and a lot more small dairies as opposed to one big one the whole island uses... so it's possible they have that control over it and one dairy might be putting out a cheese that works in coffee.

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