Patrick Oconnell
Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. It was first made by a Wisconsin tavern owner during the Great Depression. Cold pack cheese is often made using Cheddar or Swiss cheeses as a base, with added spices, fruits, vegetables, or nuts as flavouring. Common flavourings include almonds, port wine, horseradish, and smoked flavour. Because it is made without heat, cold-pack cheese is not shelf-stable and requires refrigeration. It has a soft, creamy, and spreadable texture and is available in balls, logs, bulk tubs, and party cakes.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, spreadable, and smooth |
| Taste | Intense flavour of the constituent cheeses, with added flavourings |
| Flavourings | Spices, fruits, vegetables, nuts, meats, herbs |
| Common flavourings | Almonds, port wine, horseradish, smoked flavour |
| Colour | Changes from white to orange during ripening |
| Forms | Balls, logs, bulk tubs, party cakes |
| Storage | Requires refrigeration |
| Shelf life | Not shelf-stable |
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What You'll Learn
Cold pack cheese history
Cold pack cheese, also known as club cheese or crock cheese, is a type of soft, spreadable cheese that is created by blending different varieties of natural cheeses without the use of heat. It is often made using Cheddar or Swiss cheeses as a base, with added spices, fruits, vegetables, meats, or nuts as flavouring.
The origin of cold pack cheese can be traced back to the early 1900s in Wisconsin, specifically to the bar and tavern scene in Milwaukee. It is believed that tavern owners, including at Milwaukee's Pabst Brewery, mixed different types of cheeses to create a snack for their customers during the Great Depression. One notable figure in the history of cold pack cheese is Hubert Fassbender, a beer depot operator and owner of a dairy distribution company, who began offering his customers a blend of spreadable cheese and beer in the late 1920s. As the story goes, customers enjoyed the cheese so much that they began requesting it without the beer, and Fassbender's cheese business took off from there. In 1933, he founded Kaukauna Klub cold pack cheese, becoming the first manufacturer of this product.
The name "club cheese" is said to originate from its popularity in supper clubs and taverns, while "crock cheese" refers to the traditional way it was sold in crocks or ceramic containers. Today, it is more commonly found in plastic tubs, but some producers still offer it in its traditional form or rolled in nuts and formed into balls or logs.
Cold pack cheese quickly spread throughout America's Dairyland, particularly in Wisconsin, where it became an iconic food product. Its popularity can be attributed to its affordability and versatility as a snack food, perfect for feeding large groups of people in taverns and clubs. It also offered a way to use surplus cuts of cheese, ensuring that leftover cheese did not go to waste.
The unique characteristic of cold pack cheese is that it is made without heat treatment or cooking, resulting in a spreadable cheese that retains the taste and texture of its constituent cheeses. This distinguishes it from most cheese spreads, which are typically heat-treated through pasteurisation or cooking, altering their flavour and consistency.
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Flavourings and ingredients
Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread made without heat. It was first made by a Wisconsin tavern owner during the Great Depression. The absence of heat treatment gives cold-pack cheese a more intense flavour and better preserves the taste and texture of the constituent cheeses.
The base of cold-pack cheese is usually cheddar or Swiss cheese, though any cheese can be used except for a few varieties like cream cheese, neufchatel cheese, cottage cheese, and semisoft part-skim cheese. Common flavourings include spices, fruits, vegetables, or nuts. Almonds, port wine, horseradish, and smoked flavour are also frequently used. Herbs can be added to create award-winning flavours.
Cold-pack cheese food with fruits, vegetables, or meats is also produced by some manufacturers. For example, Old Fashioned Cheese offers cold-pack cheese in thirteen popular flavours, including Aged Cheddar Cheese and Nacho Cheese.
Some producers also blend the cheese with butter, whey, and other dairy ingredients to achieve a smooth texture.
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How to make it
Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. It was first made by a Wisconsin tavern owner during the Great Depression. The absence of heat treatment gives cold-pack cheese a more intense flavour and better preserves the taste and texture of its constituent cheeses.
To make cold-pack cheese, start with natural cuts of regular cheese, such as Grade A, Wisconsin State Brand, Natural Cheddar, aged nine months, or other varieties of Cheddar or Swiss cheese. Blend the cheese with butter, whey, cream, and other dairy ingredients until a smooth texture is achieved. Avoid using cheeses like cream cheese, Neufchatel cheese, cottage cheese, or skim-milk cheese, as these are not suitable for cold-pack cheese.
Once you have a smooth base, add your desired flavourings. Common additions include herbs, spices, nuts, fruits, vegetables, or meats. For example, almonds, port wine, horseradish, or smoked flavour. Blend these ingredients together with the cheese until you achieve a consistent mixture.
Finally, transfer your cold-pack cheese to a container and refrigerate. Cold-pack cheese is not shelf-stable and requires refrigeration due to the absence of heat treatment during preparation. Serve the cheese as a spread on crackers, bread, or vegetables, or use it as a dip for snacks or breakfast. Enjoy the intense flavour and creamy texture of your homemade cold-pack cheese!
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Texture and taste
Cold pack cheese is known for its soft, creamy, and spreadable texture. It is made by blending natural cheeses, such as Cheddar or Swiss cheese, without the use of heat, resulting in a smooth and gritty-free consistency. The absence of heat treatment also means that cold-pack cheese better preserves the taste and texture of its constituent cheeses, leading to a more intense flavor that resembles the cheeses used as a base.
During the ripening process, cold pack cheese undergoes a change in color from white to orange, and its taste sharpens. The sharpness of the cheese can be balanced by adding various flavorings, such as spices, fruits, vegetables, or nuts. Common flavorings include almonds, port wine, horseradish, and smoked flavors. These additional ingredients not only enhance the taste but also contribute to the overall texture of the cheese, making it more dynamic and intriguing on the palate.
The texture of cold pack cheese is described as a little slippery, and it melts very well, making it ideal for spreading on crackers, bread, or other snacks. It is often sold in individual serving cups or pouches, making it convenient for portion control and on-the-go consumption. The spreadable nature of cold pack cheese also makes it a versatile ingredient in cooking, allowing for easy incorporation into various dishes.
The unique texture of cold pack cheese is a defining characteristic that sets it apart from regular cheese spreads. Its smoothness and spreadability are a result of the absence of heat treatment, which prevents the compaction of protein molecules and maintains the integrity of the cheese's texture. This distinction has been academically recognized, with research from Utah State University confirming the tangible difference in texture between cold pack cheese and pasteurized cheese spreads.
In terms of presentation, cold pack cheese is available in various forms, including balls, logs, bulk tubs, and party cakes. This versatility in packaging allows for creative serving options, such as including the cheese as part of a charcuterie board or displaying it as a centerpiece at a dinner party. The visual appeal of the cheese, combined with its distinctive texture and flavor, makes it a popular choice for those seeking a unique and indulgent culinary experience.
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Serving suggestions
Cold pack cheese, also known as club cheese or crock cheese, is a type of cheese spread that is created by blending natural cheeses without the use of heat. It was first made by a Wisconsin tavern owner for snacking during the height of the Great Depression. The texture is soft, creamy, and spreadable, with a more intense flavour that tastes like the cheeses they're made from.
- Cold pack cheese can be served as a table cheese for snacks and breakfast.
- It can be used as a spread on crackers, bread, or vegetables.
- It can be used as a dip for chips, pretzels, or other dippers.
- It can be used as a topping for salads or other dishes.
- It can be served as part of a cheese board or charcuterie board.
- It can be used as a filling for sandwiches or wraps.
- It can be used as a base for a cheese sauce or soup.
Cold pack cheese is a versatile and convenient product that can be used in a variety of dishes and recipes. Its soft, spreadable texture and intense flavour make it a great addition to any meal or snack. It is important to note that cold pack cheese is not shelf-stable and requires refrigeration due to the absence of heat treatment.
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Frequently asked questions
Cold pack cheese is a type of cheese spread made by blending natural cheeses without heat. It was first made by a Wisconsin tavern owner during the Great Depression.
Cold pack cheese has a more intense flavour that tastes like the cheeses it's made from. It also has a smoother texture as heat treatment can compact protein molecules, causing grittiness.
Cold pack cheese often uses Cheddar or Swiss cheeses as a base and includes added spices, fruits, vegetables, or nuts as flavourings. Common flavourings include almonds, port wine, horseradish, and smoked flavour.
Cold pack cheese is typically served as a spread or dip. It is available in individual serving cups or pouches, as well as in bulk tubs. It can be paired with crackers, vegetables, or chips for dipping.
Cold pack cheese must be refrigerated as it is not heat-processed and is therefore not shelf-stable.
