{"id":27246,"date":"2016-06-06T17:11:41","date_gmt":"2016-06-06T21:11:41","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27246"},"modified":"2016-06-12T09:38:59","modified_gmt":"2016-06-12T13:38:59","slug":"coffee-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/coffee-cheese\/","title":{"rendered":"Wake Up and Smell the Coffee (Cheese)"},"content":{"rendered":"

Up until now, there was only coffee-rubbed cheese. Barely Buzzed<\/a>, created by Beehive Cheese, is a cheddar-style whose rind is rubbed in espresso beans and lavender and aged for 18 months. The cheese became popular with enthusiasts fast and won an American Cheese Society first place ribbon only one year after initial production. Now, two Copenhagen companies are collaborating to take this mix of cheese and coffee to a new level: coffee-infused<\/em> cheese.<\/p>\n

The Coffee Collective<\/a>, a coffee roaster, and Arla Unika<\/a>, a cheese shop, have joined forces to try and create the next trend in caffeinated curds. The two businesses began their collaboration in 2014 and previously made one batch of coffee cheese that wasn’t quite right. Now that the second attempt is complete after eight months of aging, they believe they’re a little closer to perfection.<\/p>\n

The cheese starts with Finca Vista Hermosa, a Guatemalan coffee\u2014and a lot of it\u2014 66 gallons on 6,000-watt heaters. After it’s done brewing, the coffee is poured into water, strained through a cheese cloth, and left overnight in a large ice bath. The next morning, it’s then<\/em> poured into 650 gallons of organic milk from a nearby Danish dairy. The result? A beautiful milk-chocolate cheese with a light lavender edge and smoke-colored rind that almost looks too elegant to eat.<\/p>\n

\"CoffeeCheese_1\"<\/a><\/center>The cheese it was based upon, Swedish Pr\u00e4stost<\/i>, generally crumbles when cut (check out our recipe for Pr\u00e4stost muffins<\/a>!). But with the large amount of coffee added to the batch, the cheese became firmer and customers can even put it in their fridge to harden more and age to their taste. The founders, Klaus Thompsen and Mads \u00d8stergaard-Clausen, say it’s an ideal snack cheese and delicious with crackers.<\/p>\n

The concoction isn’t perfect yet; with a tasting coming up, they’ll likely know more about what the consumers want. In an interview<\/a> with writer Liz Clayon of coffee publication Sprudge<\/a><\/cite>, Thompsen said they’re always striving for better:<\/p>\n

The cheese is something we think we will continue to produce, but we see it as a work in progress. The next cheese we\u2019ll need to produce quite soon, because it needs resting time, and we really want to develop it more\u2014it\u2019s not like we think it\u2019s something we got completely right the first time, it\u2019s a completely new product category that we need to develop.<\/p><\/blockquote>\n

While it may not be a substitute for you daily venti mocha latte, it’s a concept that could take off, once perfected and (fingers crossed) brought to America, for coffee and cheese enthusiasts alike.<\/p>\n

Photographs courtesy of The Coffee Collective<\/a>, a coffee roaster, and Arla Unika<\/a> via Sprudge<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Coffee Cheese, a hybrid of Guatemalan coffee and cheddar, is the new trend in Copenhagen.<\/p>\n","protected":false},"author":77,"featured_media":27413,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[873],"class_list":["post-27246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nWake Up and Smell the Coffee (Cheese) - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/coffee-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wake Up and Smell the Coffee (Cheese)\" \/>\n<meta property=\"og:description\" content=\"Coffee Cheese, a hybrid of Guatemalan coffee and cheddar, is the new trend in Copenhagen.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/coffee-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-06T21:11:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-06-12T13:38:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/05\/CoffeeCheese_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Becca McGilloway\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Wake Up and Smell the Coffee (Cheese)\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Becca McGilloway\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/coffee-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/coffee-cheese\/\",\"name\":\"Wake Up and Smell the Coffee (Cheese) - 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