Oh I think I've actually seen that before! It... sort of makes sense? But I think he was actually like melting cheese into the coffee

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.

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.

I'm lowkey a hispanic larper. I'm basically illiterate in Spanish and only somewhat conversationally fluent.

I tried some of the Paris Hilton creamer that's supposed to be spicy. It actually tasted like the marshmallows from Lucky Charms.