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?
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?
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.