Coffee and cheese may seem like they make for strange bedfellows, yet their combination has been encountered multiple times in specialty coffee. Denver’s Mercantile—a Michelin Guide recommended restaurant by Chef Alex Seidel that features cheeses from Fruition Farms and Creamery, one of his side projects—offered multiple coffee- and espresso-and-cheese pairings. The Caffé by Mr. Espresso in Oakland recently featured a Filipino flavors-inspired specialty beverage using ricotta cheese. And always willing to try something wild with coffee (see: a coffee kombucha and coffee licorice), Denmark’s Coffee Collective once made their own coffee cheese.
The intermingling of coffee and cheese goes back at least a decade at this point, almost old enough to be called a more-or-less time honored tradition. But even still there are limits, boundaries that need not be pushed. One of those is goat cheese. Feta’s creamier, tangier cousin has just gotten a cold brew and donut-flavored facelift, and this time we’ve gone too far… unless it’s actually good?
As reported by Dairy Foods, the undisputed home for dairy food news and culture, Milwaukee, Wisconsin’s Montchevre have released what they are dubbing a “first-of-its-kind” goat cheese flavored to mimic cold brew and donuts. More to the point, the new cheese—which is found under the website’s “Fresh Logs” section, a regrettable choice of words on their part—is said to have “rich coffee” flavor to go along with a “donut sweetness.”
Jenny Englert, the Marketing Director at Montchevre’s parent company Saputo USA, states, “We’re always analyzing consumer insights to stay ahead of the trends, and the demand for adventurous goat cheese profiles and flavor mashups continues to increase year over year. Launching a first-of-its-kind Cold Brew & Donuts goat cheese on the market is one more example of how we continue to offer our customers an even wider range of flavors to explore.”
So how exactly is one meant to enjoy cold brew and donut goat cheese, an amalgam of bitter and tangy and sweet? According to Montchevre, “breakfast toast and brunch charcuterie boards” are the prime avenues for such gustatory exploration. Which feels a little phoned in if we are being honest. Oh really, coffee and donuts for breakfast? You don’t say. What about dinner? Coffee rubs and sugar glazes are great with ham, so why not bring in a little coffee flavor to a pork tenderloin via a cold brew and donut goat cheese. Or maybe stuff a mushroom. If we want to adventure, let’s adventure.
Either way, Montchevre’s Cold Brew and Donut Goat Cheese is available in retailer’s nationwide. Or you could drink a nice coffee and have an artisanal donut with some sort of goat cheese frosting or something. That sounds better actually.
Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.
