Cold pack cheese, also known as club cheese or crock cheese,[1] is a type of cheese spread that is created by blending natural cheeses without the use of heat.
Cold pack cheese was first made by a Wisconsin tavern owner for snacking[1] during the height of Great Depression.[2] It is often made using Cheddar or Swiss cheeses as a base, using added spices, fruits, vegetables, or nuts as flavoring.[3] Common flavorings include almonds, port wine, horseradish, and smoked flavor.[2]
Being made without heat, cold-pack is not shelf-stable and requires refrigeration. Compared to cheese spreads made with heat, cold-pack better preserves the taste and texture of its constituent cheeses.[2]
The FDA has standards of identity for the production of "cold-pack and club cheese", "cold-pack cheese food", and "cold-pack cheese food with fruits, vegetables, or meats." Any cheese except "cream cheese, neufchatel cheese, cottage cheese, creamed cottage cheese, cook cheese, skim-milk cheese for manufacturing,[...] semisoft part-skim cheese, part-skim spiced cheese, and hard grating cheese" may be used. The added flavor(s) must not mimic the flavor of cheese.[4]
As with most cheese spreads, cold pack cheese is a soft spreadable blend of cheeses that can be used in a variety of applications. It can be used as an ingredient in sandwiches, on top of hot foods, such as potatoes, as a base for a cheese sauce, or simply on its own, served with crackers as an appetizer.[citation needed]
See also
References
- ^ a b "Cold pack". Wisconsin Milk Marketing Board. Archived from the original on 2016-12-23. Retrieved 2016-12-22.
- ^ a b c Hurt, Jeanette (31 August 2023). "What is Cold Pack Cheese Spread?". The Cheese Professor.
- ^ "Cold Pack". cheese.com. 2012. Retrieved 2013-12-22.
- ^ "21 CFR 133.124 Cold-pack cheese food". federalregister.gov. (see also "§ 133.123 Cold-pack and club cheese", "§ 133.125 Cold-pack cheese food with fruits, vegetables, or meats.")
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