Believe it or not ... cheese has found its way into the cocktail cabinet. I don't know if I would necessarily call this a trend just yet, but it is something I'm seeing more and more of.
Cheese as an Ingredient
Cheeses like marscapone and mozzarella (especially when fresh) are easy to make a foam or milk with and can add a nice texture to a drink. Marscapone especially works well in sweeter styled drinks as it behaves like a cream, but has a subtle savory edge to it. Diluted cream cheese can work as well if you want something with a little more acid.
Cheese can also be a great PAIRING to a cocktail and with spirit, particularly those that have smoky or savory elements (or you want to add those elements to the drink). One USBG chapter held a "Scotch, Cheese & Oyster" pairing.
Technically, not a cheese and not a cream, it's also being used in cocktails as well. It's a good fat to use that also has some amount of acid. Try it in your next pina colada!
The cocktail and image to the left is from @theglassclass. It uses muddled mozzarella, cognac and ginger. Hmmmmmmmmmmm