{"id":63362,"date":"2024-05-20T00:01:40","date_gmt":"2024-05-20T06:01:40","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=63362"},"modified":"2026-04-04T13:24:02","modified_gmt":"2026-04-04T19:24:02","slug":"cheese-and-coffee-uptown-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=63362","title":{"rendered":"Cheese & Coffee (Uptown) – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Cheese & Coffee Cafe on Louisiana Just North of Menaul<\/figcaption><\/figure>\n

Imagine canoodling in a hot tub with your sweetheart while enjoying a brilliant symphony of light courtesy of the aurora borealis as you both sip on hot coffee in which reindeer cheese bobs luxuriously.\u00a0 It’s likely you find that romantic scenario very appealing save perhaps for seeing reindeer cheese floating atop your hot coffee.\u00a0 While that scenario may sound unreal…maybe even surreal to most of us, it’s a reality in Finland where cheese is a favorite addition to a type of coffee called kaffeost.\u00a0 Not just any cheese can make the cut, however. Finnish folks only use a particular type of cheese called leip\u00e4juusto which translates loosely to “bread cheese.”\u00a0 Despite that translation, “bread cheese” is one-hundred percent cheese.\u00a0 There’s absolutely no bread in it.\u00a0 The sobriquet “bread cheese” comes from the cheese’s absorbent qualities.\u00a0 This cheese soaks up the coffee.<\/p>\n

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The Rustically Charming Dining Room<\/figcaption><\/figure>\n

You don’t need to be a barista to make kaffeost.\u00a0 It’s as simple as adding the cheese to your coffee and letting it soak for a few minutes before fishing it out and\u00a0 eating it separately.\u00a0 First-timers and aficionados praise the flavor of the cheese which inherits the roasted flavors of the coffee.\u00a0 The softened chunks also warrant high praise though experienced javaphiles know not to let the coffee sit too long.\u00a0 Cold coffee and curds apparently don’t taste very good.\u00a0 Because it’s not likely you’ll find Finnish bread cheese in your local supermarket, you might be tempted to try an alternative cheese.\u00a0 Critics advise using a soft, porous cheese with light, sweet qualities.\u00a0 In other words, find a cheese that absorbs the coffee.<\/p>\n

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Anne and Geri Know Most of their Regulars<\/figcaption><\/figure>\n

Now imagine a visitor or expat from Finland driving north on Louisiana, crossing Menaul and espying Cheese & Coffee.\u00a0 With great alacrity and haste, they just might stop for a fix of kaffeost.\u00a0 Stepping inside and looking around, confusion might ensue.\u00a0 Cheese & Coffee looks nothing like a Finnish coffee shop.\u00a0 Perusing the menu, there’s nothing like kaffeost.\u00a0 Apprehension is quickly diffused by the friendly waitstaff…and if the waitstaff doesn’t win them over, sassy owners (and fraternal twins) Anne and Geri will. \u00a0They’ve been winning over Duke City diners for a long time.<\/p>\n

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Antique Cash Register Fits in Well<\/figcaption><\/figure>\n

The name Cheese & Coffee hearkens back to the days when (you guessed it) cheese and coffee were sold in bulk. \u00a0That was about a quarter-century ago–2001 to be precise. \u00a0Sandwiches and soup were added about ten years thereafter. \u00a0Peruse all the framed “Best of the City” certificates on the wall and it’s obvious that adding sandwiches and soups was the right move. \u00a0Better still, ask one of the regulars (and there seem to be a lot of them) about Cheese & Coffee. \u00a0Sitting on the next table over from us was a burly trucker who has been visiting Cheese & Coffee weekly for about six years. \u00a0He knows the menu intimately and is on a first name basis with the waitstaff and owner. \u00a0In his words “there are no better sandwiches or soups in Albuquerque.”<\/p>\n

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“Best of the City” Recognition Certificates Festoon the Walls<\/figcaption><\/figure>\n

Cheese & Coffee is unlike any other sandwich shop in the Albuquerque area. \u00a0That’s especially true of the shop’s ambiance, a mishmash of vintage and daily use items on shelves. \u00a0An antique National cash register is flanked by coffee brewing machines, also of yesteryear. \u00a0On the shelf in which the days cakes and cookies are on display, you’ll find even more “Best of the City” certificates on one shelf. \u00a0Another shelf has framed, autographed photographs of Better Call Saul actor Bob Odenkirk and the pride of Albuquerque, Holly Holm. \u00a0Holly is a frequent visitor. \u00a0“Very approachable and so kind<\/em>” was how our server described the pulchritudinous pugilist. \u00a0Don’t just focus on the walls and shelves. \u00a0Take a gander at the ceiling which is constructed from pltboard and decorated with burlap bags which once held fifty pounds of coffee.<\/p>\n

Neither of the products named on the marquee seem to have that prominent a role on the menu. \u00a0Freshly brewed Rio Grande Coffee is a line item on the beverage menu, but other than being listed as an ingredient on some sandwiches, cheese isn’t a featured item. \u00a0The menu does boast that its soups are available wholesale from (fittingly) Twin Sisters. \u00a0You can find Cheese & Coffee’s famous creamy green chili (SIC) chicken soup by the gallon (boil-in bag). \u00a0I asked Annie why Cheese & Coffee hasn’t entered its popular soups in the Roadrunner Food Bank’s annual Souper Bowl. \u00a0Without braggadocio she told me “we’d win every year<\/em>.”<\/p>\n

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Green Chile Chicken Soup<\/figcaption><\/figure>\n

Downtown and westside area residents can find a second Cheese & Coffee on San Pasqual. \u00a0This one is owned by Jan Barringer-Tenchipe. \u00a0By day, the space serves as Cheese & Coffee. \u00a0At night, Jan and her husband and business partner Alejandro transform the space into an upscale restaurant called Seared Bistro<\/strong><\/a>. Cheese & Coffee closes at 3PM daily, reopening at 4PM as Seared. \u00a0During the hour in between, Barringer-Tenchipe and her staff add tablecloths and rearrange the movable walls. They also rearrange the art and the furniture, change out ingredients and decorate the front entrance. Last, they will move in the signs and voila! Cheese and Coffee becomes Seared Bistro.<\/p>\n

The menu<\/strong><\/a> at Cheese & Coffee features\u00a0specialty sandwiches, made from scratch soups and crisp salads. They proudly feature Boar\u2019s Head meats and cheeses, local produce and bread made right here in New Mexico. \u00a0The “build your own sandwich” option offers a variety of proteins, breads, cheeses and condiments. \u00a0Specialty sandwiches (served with your choice of a soup or salad) are also available as are salads, soups and sides. \u00a0Desserts showcase a cake of the day and homemade cookies. \u00a0If you’re not early, chances are there won’t be any cake left.<\/p>\n

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The Big Apple with Green Chile Chicken Soup<\/figcaption><\/figure>\n

3 April 2023<\/strong>: Though Cheese & Coffee’s reuben was calling loudly, my inaugural sandwich at this perennial favorite was the Big Apple<\/strong><\/em> (corned beef, pastrami, Swiss, Thousand Island dressing, Dijon, red onion, lettuce and tomato on rye). \u00a0Few protein pairings are as satisfying as corned beef and pastrami, each of which is fabulous on its own. \u00a0Like the “other” Big Apple, this sandwich is stacked, a skyscraper tall behemoth between bread. \u00a0Though quite good, I found myself missing sauerkraut. \u00a0It would have made the Big Apple even more moist and delicious…more reubenesque. \u00a0The lightly toasted rye bread is sliced rather thin and has a tough time holding it all together. \u00a0There’s a reason our truck driver friend raved so much about the green chili chicken soup<\/strong><\/em>. \u00a0It’s the type of soup that’s especially soul-warming when it’s cold outdoors, but you’ll enjoy it anytime.<\/p>\n

3 April 2023<\/strong>: When my Kim asked whether the Sweet ‘n Spicy<\/strong><\/em> (rotisserie chicken, bacon, pepper jack, lettuce, tomato, homemade sweet ‘n spicy chili sauce grilled on a pretzel bun) was “hot,” our server indicated it was pretty tame. \u00a0Alas, there was too much heat for my poor bride’s taste buds. \u00a0She scraped off the spicy chili (my spellchecker is going berserk) sauce, ramping up her enjoyment significantly. \u00a0As with the Big Apple, only Food Network star Guy Fieri can fit this mile high sandwich in his mouth without mashing it down. \u00a0The pretzel bun was excellent. \u00a0With her sandwich, my Kim had chicken Florentine soup<\/strong><\/em>, a thick, rich elixir with perhaps just a tad bit too much salt. \u00a0Still, it’s very flavorful and delicious.<\/p>\n

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Sweet & Spicy with Chicken Florentine Soup<\/figcaption><\/figure>\n

20 May 2024<\/strong>: The canvas for most of Cheese & Coffee’s sandwiches is bread (masterfully baked by Albuquerque’s Pastian’s Bakery<\/strong><\/a>). \u00a0Peruse the menu and you’ll espy a number of outstanding bread choices: whole wheat, toasted rye, French bread, sourdough, light rye, sourdough, pretzel, marble rye, toasted wheat, focaccia and croissant. \u00a0Similarly sandwiches can be constructed with your choice of Provolone, Swiss, Cheddar, Mozzarella, Pepper Jack and Dill Havarti. \u00a0Some sandwiches are even made on pita. \u00a0Those include a Greek inspired gyros and a Dagwood sandwich called a Rio Grande.<\/p>\n

The Rio Grande<\/strong><\/em> (pastrami, turkey, ham, green chile and three cheeses (Provolone, Swiss, Cheddar)) may be named for one of the most misnamed rivers in the country (anywhere else, it might be called a ditch or creek). \u00a0Thankfully the sandwich has more generous dimensions than its counterpart and is well deserving of its name. \u00a0Stacked generously between pita are meats, cheeeses and condiments which would make any sandwich great. \u00a0The pita is challenged to hold in all the ingredients nestled within its pocket. \u00a0Each specialty sandwich is served with your choice of soup or salad. \u00a0If you’re not seasoned enough to have had an apple Waldorf salad<\/strong><\/em> when it was in fashion 1950s and 60s), maybe its composition will tempt you. \u00a0It’s \u00a0constructed with celery, fresh apples, walnuts, and grapes, dressed lightly in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. \u00a0It’s a very nice salad option.<\/p>\n

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The Rio Grande<\/figcaption><\/figure>\n

20 May 2024<\/strong>: \u00a0Readers have commented on how diverse and varied my tastes are. \u00a0Some have wondered if I grew up eating some of the exotic dishess mentioned on my reviews. \u00a0They’re surprised to learn I probably had a much more limited diet than just about anyone who’s read one of my posts. \u00a0Among my childhood favorites was a potted meat sandwich between tortillas or bread. \u00a0Potted meat has largely fallen out of favor since the days of my youth. \u00a0It’s always been produced primarily as a source of affordable meat. \u00a0In Northern New Mexico, such “meats” as potted meat and fried baloney were among the favorites. \u00a0Our version of charcuterie consisted of two or three types of Oscar Meyer cold cuts.<\/p>\n

The firt time I had \u00a0braunschweiger as an adult, it brought to mind the potted meat of my childhood. Braunschweiger is a type of sausage made from ground pork livers, along with other pork scraps, then blended with various seasonings and ground into a smooth texture then stuffed into a casing that is typically smoked. \u00a0Coffee & Cheese showcases Braunschweiger in a sandwich they call Bavarian<\/strong><\/em> (Braunsweiger, Swiss, Dijon and red onion on rye). \u00a0French’s mustard was the only mustard available during my childish days so it blew me away just how well Dijon works with Braunschweiger. \u00a0Needless to say lightly toasted rye bread from Pastian’s Bakery beats the heck out of Wonder Bread. \u00a0Just like Braunschweiger kicks sand on potted meat.<\/p>\n<\/div>\n

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The Bavarian<\/figcaption><\/figure>\n

20 May 2023<\/strong>: \u00a0Pastian’s Bakery also supples Cheese & Coffee with its desserts. \u00a0During our most recent visit, our choices were chocolate chip cookies and cinnamon rolls<\/strong><\/em>. \u00a0We’ve seen skyscraper tall cinnamon rolls before. \u00a0Quite often they don’t have nearly enough cinnamon to warrant their name. \u00a0Such was not the case with Pastian’s. \u00a0Cinnamon wass generously applied on the layers and spirals of the Milky Way galaxy-shaped beautiful. \u00a0My Kim also enjoyed the sweet tangy icing.<\/p>\n

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Cinnamon Roll<\/figcaption><\/figure>\n

Cheese & Coffee may have a different connotation in Finland, but for those of us who live in the Albuquerque, the only connotation is hardy, delicious sandwiches and soups sure to please.<\/p>\n

Cheese & Coffee<\/strong>
\n2679 Louisiana Blvd. N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 883-1226
\nWebsite<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 20 May 2024
\n1st VISIT<\/strong>: 3 April 2023
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The Big Apple, Sweet & Spicy, Green Chile Chicken Soup, Chicken Florentine Soup, The Bavarian, The Rio Grande, Cinnamon Roll
\nREVIEW #1326<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Imagine canoodling in a hot tub with your sweetheart while enjoying a brilliant symphony of light courtesy of the aurora borealis as you both sip on hot coffee in which reindeer cheese bobs luxuriously.\u00a0 It’s likely you find that romantic scenario very appealing save perhaps for seeing reindeer cheese floating atop your hot coffee.\u00a0 While that scenario may sound unreal…maybe even surreal to most of us, it’s a reality in Finland where cheese is a favorite addition to a type of coffee called kaffeost.\u00a0 Not just any cheese can make the cut, however. Finnish folks only use a particular type of cheese called leip\u00e4juusto which translates loosely to “bread cheese.”\u00a0 Despite that translation, “bread cheese” is one-hundred percent cheese.\u00a0 There’s…<\/p>\n","protected":false},"author":1,"featured_media":66884,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,141,563,30],"tags":[2883,2881,2875,2889,1833,2886,1138,2879,2880,2882,2873,2885,2877,2874,2876,2884,2888,3994,2887,3995,2878,2007],"class_list":["post-63362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexico","category-rating-excellent","category-sandwich","tag-boars-head-meats","tag-bob-odenkirk","tag-bulk-coffee-and-cheese","tag-chicken-florentine-soup","tag-cinnamon-roll","tag-crisp-salads","tag-downtown","tag-green-chili-chicken-soup","tag-holly-holm","tag-kaffeost","tag-louisiana","tag-made-from-scratch-soups","tag-rio-grande-coffee","tag-san-pasqual","tag-sandwich","tag-specialty-sandwiches","tag-sweet-n-spicy","tag-the-bavarian","tag-the-big-apple","tag-the-rio-grande","tag-twin-sisters","tag-uptown"],"yoast_head":"\nCheese & Coffee (Uptown) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/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:\/\/www.nmgastronome.com\/?p=63362\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese & Coffee (Uptown) - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Imagine canoodling in a hot tub with your sweetheart while enjoying a brilliant symphony of light courtesy of the aurora borealis as you both sip on hot coffee in which reindeer cheese bobs luxuriously.\u00a0 It’s likely you find that romantic scenario very appealing save perhaps for seeing reindeer cheese floating atop your hot coffee.\u00a0 While that scenario may sound unreal…maybe even surreal to most of us, it’s a reality in Finland where cheese is a favorite addition to a type of coffee called kaffeost.\u00a0 Not just any cheese can make the cut, however. 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