Crosspost to coffee but without the mistake part. Everyone there is so afraid of being labeled a coffee gatekeeping snob that they will fully support this as good move. "wow, bet that really enhances the piquant umami notes!"
this post was submitted on 21 Feb 2026
437 points (98.9% liked)
Funny
13875 readers
1603 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 2 years ago
MODERATORS
That'd be hilarious
The existence of this item is in itself abhorrent
I get the freshly grated cheese is heavenly but mom and pop pizza chains can't provide that kind of service on their razor thin margins. At that point I'd rather have the packaged stuff than none at all.
Should just have msg packets and get people used to that instead.
Do you like tea? And do you like cheese? Well you'll love our new cheesy teas!
tcheese
teese
throw a smidge of butter in there to complete the dish
Only if it's yak butter. Doesn't have the right gameyness otherwise
Bullet coffee 2.0
Also fuck whitener, where's blackener... I want my coffee as black as Samuel L Jackson's asshole.
At first I thought the mistake was the powdered creamer. I've worked in institutions basically my entire adult life and I've had all kinds of shit coffee and I'd rather just rawdog the boiled suggestion of coffee straight from the concentrate carton's teat than fuck with that grittyass bullshit.
Don't knock it until you try it.
Sending this to my Italian wife
You should convince her to try it.
I've seen people preparing sweet cakes with Parmesan cheese. I've eaten it. It's actually really tasty, so... I hope the person who took this pic tasted their tea/chocolate/whatever before throwing it away.
I can see a bit of savory cheese in a sweet pastry for sure.
But definitely not tea or coffee. Maybe chocolate milk, but that’s a stretch…
Who knows? Definitively worth trying! (...I'm not trying it.)
were they tho?
good luck with the poots dude, but if that's a cafe they'd gladly give you a new cup
There are no mistakes, just happy accidents. Unless it tastes horrible.
I would definitely give it a taste!
Happened to me with salt and spaghetti. I thought it was parmesan and sprinkled a ton of it.
Vanilla and scrambled eggs
Never again
I was putting sugar in my ice tea one time and someone filled the sugar jar with salt. I don’t know if it was on purpose or accident, but that one sip was completely jarring and nasty.
it's on my list of things to make when my ice cream machine stops being broke
If this is coffee I'd try it with Parmesan. I've been hearing about Colombian coffee with cheese in it. Hopefully I can visit and try the traditional recipe one day.
I came pretty close to putting sour cream on my bagel once on a particularly groggy morning.
are you familiar with labne? it's basically lebanese sour cream. has a tang of cream cheese tho. i've been using that on everything lately, including bagel.
sometimes, i put the toum on top of the labne if it is a plain bagel. i live on the edge.
That sounds good
Sure, probably, but it definitely would've been a surprise.
Haha especially in the morning, but maybe a nice surprise.
Hah! I did the opposite once with sugar on pizza
Was what cheese stored at room temperature with the sugar for extended time? I'm not familiar with those packages, but I wouldn't trust it.
Those packets are shelf-stable. It probably came from a pizza place, where there's a bin on the counter (along with red pepper flakes) to grab if you want some on your take out order.
Never seen that before, so I'll take your word for it.
something about pasteurization, only doing it too much or freeze-drying or something. shelf stability has come a remarkable distance in the last 100 years. idk what method they use as i'm not involved in their manufacturing and am only an amateur food scientist.
I get that, but I don't think I've ever seen long term shelve stable cheese at room temperature. Maybe crackers with cheese or something similar, but never plain cheese.
it's the powdered parmesan. i can't explain it. like this shit has a bad rap, but it's just cheese
i think you're supposed to refrigerate after you open it, but before you open it it's stable.
It's 90% cheese, like 10% sand/sawdust.
when they did the sawdust test, kraft was the only one that came out all cheese. seems kind of counterintuitive because they are the stereotypical cheap cheese. which makes me wonder, but y'know, they have the money to build the facilities to do the freeze dry and all that without having to add the sawdust, and the smaller cheeseries don't necessarily, so it makes sense.
this stuff is basically the result of military tests on shelf stability in the 1950s. it's why the flavor ain't great. but it'll last