CHEESE WEEK DAY 3: Cheddar Coffee
I stumbled on your blog, and wanted to tell you about a tradition in my family. I’m from rural eastern North Car0lina, and my family has been having “cheese in coffee” as a treat as long as I can remember. It should be hoop cheese, or “rat” cheese — a medium cheddar that is NEVER refrigerated, and has either a red or black rind. Cut the cheese into large-ish chunks, pour very strong, very hot, very fresh coffee over it in a big, deep cup. Let it steep while you toast two pieces of bread. Once the bread is toasted, fish the cheese out in wonderfully warm, soft globs and eat them off the toasted bread. Then you dump out the coffee — it’s done its part by melting and flavoring the cheese.
Well I didn’t have any rat cheese around, but I did have some regular cheddar that’s about to go moldy.
I should’ve cut off a bigger chunk, because half of it seemed to go missing after mingling with the coffee. I only managed to scoop out a little smear to put on my bread.
It tastes great on the bread. The coffee added just a bit beyond melting cheese directly on bread, and it wasn’t as soggy as I feared it may be.
Of course I didn’t waste good coffee by harvesting its goo and tossing it aside
like a cheap male escort. It had taken on an aesthetically pleasing bubbled look. HEY I DIDN’T THINK THIS WAS SWISS CHEESE LOL.
At first it was fine. I didn’t notice much difference in taste except for a bit of oiliness. But then that missing cheese came back, in the form of fuzzy bits gradually appearing in the coffee.
The weird part was, even when the coffee had been sitting perfectly still for a few minutes, the fuzzy bits danced and swayed in the coffee’s convection current. It was actually quite lovely.
Here, I’ll show you. I present the very first PWTIC movie. Please hold your applause until after the film has concluded.
But while it was lovely to look at, I was less inclined to continue putting self-locomotive fuzzy things into my mouth.
Stay tuned for CHEESE WEEK’s exciting conclusion.