[HN Gopher] Kaffeost ___________________________________________________________________ Kaffeost Author : i_don_t_know Score : 48 points Date : 2023-04-27 10:17 UTC (1 days ago) (HTM) web link (www.atlasobscura.com) (TXT) w3m dump (www.atlasobscura.com) | lbotos wrote: | I wonder where the root of this is. Puerto Ricans do this as well | "Cafe con queso" | malkia wrote: | Wow! Gotta visit a place in LA that sells these - | https://www.google.com/search?q=caf%C3%A9+con+queso+los+ange... | | Thanks!!! | teddyh wrote: | I was pleasantly surprised that this _wasn't_ some new startup | using some Swedish word as their name. | decross wrote: | In Brazil it is common. The root is maybe that fat makes caffeine | to spike less and last longer. | michaelleland wrote: | I've heard that it has similar effects to Bulletproof coffee in | that way. | hervature wrote: | This very much reminded me of the cheese in coffee (actually any | hot beverage) culture in Colombia [1]. The same basic premise | that the cheese softens but does not melt. Imparts a little extra | flavor to the coffee but the best part for me is the cheese | absorbs the liquid resulting in an awesome tasting cheese with | unique texture. The first time I was introduced to this I thought | the locals were trying to trick a silly foreigner into putting | cheese into their coffee. Another favorite of mine in Colombia in | putting achiras (like small cheesy bread sticks) in coffee [2]. | | [1] - https://www.roastycoffee.com/cheese-in-coffee/ | | [2] - https://en.wikipedia.org/wiki/Achira_(biscuit) | dalys wrote: | I am a Swede but never heard of this at all and haven't seen it. | Seems like something that is happening far up in the north? Maybe | something new for the hipster coffee shops to try. | michaelleland wrote: | I'm an American, but I lived a year in Kiruna (up north, mining | town, part of Lapland) and it was a common thing among my | friends from there. Common enough that I brought the tradition | back to the US and enjoyed a cup of coffee-cheesed coffee just | yesterday. | klabb3 wrote: | Wow. How was your experience there? Even as a native Swede, | that'd be quite a cultural challenge, as well as harsh to | deal with the total darkness during the winter. | adunk wrote: | As a fellow Swede: having grown up in northern Sweden, I have | both heard of this, and have personally witnessed cheese | especially made for this practice in regular stores, but I have | never tried it myself. | mikae1 wrote: | Swede here. Yes, I've heard of it and have witnessed it, but | I'd say it's _extremely_ uncommon (bordering "unheard of") | among people under the age of 80. In Sweden it 's practiced | mainly in the north. | | Highlighting some ancient ritual and making it sound like it's | a part of everyday life is typical for this kind of journalism. | ccakes wrote: | I spent some time in northern Sweden, have seen and tried this. | It seems pretty common for people who take coffee to work, on | hikes, camping etc. I've never seen it in a cafe. | | To me it's just an much easier to transport milk alternative. | Svip wrote: | As a Dane, I feel like if it's coffee with cheese, shouldn't it | be ostekaffe? Kaffeost suggests it's a cheese with coffee | flavour. Though, I have never heard of this either. | poniko wrote: | Coffee with cheese would be ostkaffe .. cheese that you | specifically put in coffee will be kaffeost. | | Had it a few month ago in Kiruna .. just not that exciting. | botten wrote: | It's the cheese that is called kaffeost, not the combination | of the cheese with coffee. | vnorilo wrote: | I am a Finn and also never seen or heard anyone do this. | "Leipajuusto" with jam is common though. | knlje wrote: | Last 1 minute of this video is the first time I heard about | this practice: https://m.youtube.com/watch?v=eB3svho-sF0 | botten wrote: | And much tastier. | bivargen wrote: | I grew up in Norrbotten (north of the gulf of botnia, | northernmost part of Sweden). This was (and still is a thing). | Anyway, my mother is from the province of Halsingland (in the | middle part of Sweden), there one eats "ostkaka" (cheese cake), | which is almost the same thing, but heated in the oven and | eaten with jam. I therefore suspect these to be "relic-dishes" | and that this type of dairy product was once more widely | spread. | | And for those who have neither heard or eaten kaffeost, the | most similar thing I can think of is Halloumi, though unsalted | and made from predominantly cow's milk. | mtlmtlmtlmtl wrote: | Same here from Norway. Though it says the cheese used is often | made from reindeer's milk, so I figure it might be a Sami | thing? | rconti wrote: | They did specifically mention the Sami in the article | | | Though it may be an unlikely pairing to some palates, among | the Sami people of Lapland and other regions around northern | Finland, Norway, Sweden, and Russia, sharing a mug of | kaffeost is a welcome and welcoming ritual. | BurningFrog wrote: | I've heard the Sami like salt in the coffee, but the cheese | thing is new to me. | INTPenis wrote: | My brother's wife is no Sami, just a regular fin, and she, | and her mother and sisters, actually use salt in coffee. To | me as a regular Swede it's sort of insane. | 4ntti wrote: | That sounds odd. I'm a Finn and I can tell you that it's | definitely not common here. | bivargen wrote: | Apropos salt in coffee, the way I heard it when growing up | was that coffee brewed (or rather boiled) on meltwater | didn't quite taste right, add some salt and presto! Having | tried that myself I can easily believe that, meltwater | doesn't taste the same as well-water. For the record, I | tried myself, and yes, when boiling instead of brewing some | salt will work, in brewed coffee though, not! | Cerpicio wrote: | Interesting. I wonder if other types of cheese would work in a | cup of coffee, since I doubt I can easily get my hands on this | kind. Maybe Butterkase, it's soft, mild, and buttery. | | I was half expecting to read about coffee-flavored cheese. | | I tried chocolate cheese once. We were thinking, chocolate = | good, cheese = good. Chocolate Cheese = EVEN BETTER! | | We were wrong. It was terrible. | michaelleland wrote: | I've experimented in the US since "real" kaffeost is hard to | get ahold of, and I've found Wisconsin cheese curds to work the | best. | shagie wrote: | If you're in proximity to Wisconsin, | https://carrvalleycheese.com has various bread cheeses ( | https://carrvalleycheese.com/product-category/bread-cheese/ ) | can be found in the specialty cheese section of many grocery | stores. | | For coffee, you'd likely want the one without other things in | it ( https://carrvalleycheese.com/product/bread-cheese/ ) | | > In Finland there is a cheese called Juustoleipa. This | translates into cheese bread. We make ours different but | better with oven baking it until it has a browned crusty top. | Pop it in your oven or microwave until it glistens. Serve it | with your favorite dip as a delicious snack. Good as is! | | Note the pairings recommended: | | > Honey, jam, syrup, coffee | | It looks like you can order it from there too. | 4ntti wrote: | Halloumi has a similar squeaky texture so you could try that. | The taste is not the same, though. | dmonitor wrote: | I've heard dark chocolate and parmesan make a nice pairing. | schwartzworld wrote: | Chocolate and Cheese is also the name of one of the greatest | rock albums of all time. | lagniappe wrote: | I know the reference, but I can't put my finger on it ;) | vintermann wrote: | I've seen many claim that the tradition came to northern Norway | with Finnish immigrants. It seems likely, but really hard to say | for sure who first did this thing around here. | daneel_w wrote: | In Sweden it's only a thing far up north. | orestis wrote: | Never heard of this before, but I have fond memories of my | grandmother sipping Greek coffee with a piece of Cretan gruyere. | malkia wrote: | I'm from Bulgaria, and I would've thought I would know about | this (one of my grandmothers is from Greece), but would check. | | I was actually looking for more different ways to flavor my | coffee - not just heavy cream, or butter, but something else. | | So might try both yours, and what the article suggested! | Magnetite wrote: | Glad to see a cherished local delicacy featured on HN! Growing up | in northern Sweden, I learned to enjoy it even before I started | drinking coffee. While it is a rather mild cheese on its own, | when immersed in coffee it softens up and absorbs some of the | liquid, giving it a texture somewhere between Camembert and | Tiramisu. It pairs well with the traditional Swedish way of | preparing coffee, which is coarsely ground coffee seeping | immersed in boiling water. Similar to a french press, the | unfiltered particles in the coffee give it a more rounded taste, | as do the fat the kaffeost disperses into the coffee. As far as I | understand from traveling the area and talking to friends, it is | more common to eat it like this in the northern parts of Finland | and Sweden, whereas further south (but still in the "northern | parts") it is enjoyed on its own together with cloudberries. | | The article seems a little bit confused regarding locations, | though. It mainly uses the Swedish name kaffeost and claims it to | be a Scandinavian delicacy (i.e. excluding Finland), but it gives | several names for the cheese in Finnish without mentioning | Finland. My understanding is that it is mainly a Finnish thing | centered around northern Finland and Tornedalia [1], at least | originally. | | [1] - https://en.wikipedia.org/wiki/Me%C3%A4nmaa ___________________________________________________________________ (page generated 2023-04-28 23:01 UTC)