[HN Gopher] Kaffeost
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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
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(page generated 2023-04-28 23:01 UTC)