{"id":3384,"date":"2023-09-07T03:04:45","date_gmt":"2023-09-07T03:04:45","guid":{"rendered":"https:\/\/www.sutyo.com\/what-is-cold-pack-cheese-spread-where-does-it-come-from\/"},"modified":"2023-09-07T03:04:45","modified_gmt":"2023-09-07T03:04:45","slug":"what-is-cold-pack-cheese-spread-where-does-it-come-from","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/what-is-cold-pack-cheese-spread-where-does-it-come-from\/","title":{"rendered":"What is Cold Pack Cheese Spread & Where Does it Come From?"},"content":{"rendered":"
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A cheese spread is a cheese spread is a cheese spread, right? Except, there\u2019s a big difference between most cheese spreads and cold pack cheese spreads. Read more about<\/em> cheese spreads from around the world.<\/em><\/a><\/p>\n

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Mary Lindemann <\/p>\n<\/figcaption><\/figure>\n

Most cheese spreads are treated with heat. They\u2019re either pasteurized, cooked or injected with heat, says Mary Lindemann, marketing director at Pine River<\/a>, a leading maker. This changes the taste and texture, she says. Cold pack, on the other hand, is created by blending real cheese and other ingredients, but, as its name suggests, there\u2019s absolutely no heat involved. \u201cIt\u2019s blended without heat, and that\u2019s the key part of cold pack,\u201d Lindemann says. \u201cIt\u2019s like putting regular cheese in a spreadable form.\u201d<\/p>\n

As such, cold pack cheese spreads have a more intense flavor that tastes rather like the cheeses they\u2019re made from. \u201cWhen you heat the cheese in any way, it changes the texture, and it can change the flavor,\u201d Lindemann says. \u201cYou know how when you cook vegetables, they taste one way raw, and another way cooked? It\u2019s the same with cheese spreads.\u201d<\/p>\n

The taste and texture differences between cold pack cheese spreads and regular cheese spreads isn\u2019t imagined. Professors at Utah State University proved it with research details in the report, Grittiness in a Pasteurized Cheese Spread: A Microscopic Study<\/a>. According to Lindemann, \u201cThe study revealed that pasteurizing the cheese spread compacts the protein molecules, causing \u201cgrittiness.\u201d She adds, \u201cThe unpasteurized (unheated) cold-pack cheese spread prepared from the same ingredients was smooth with no grittiness defect.\u201d<\/p>\n

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History of Cold Pack<\/h2>\n
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Kaukauna spreadable cheese<\/p>\n<\/figcaption><\/figure>\n

Cold pack cheeses were invented in Wisconsin during the height of the Great Depression. Hubert Fassbender, who ran a beer depot and had his own dairy distribution company, started giving some of his customers a blend of spreadable cheese and beer, probably made from leftover bits and pieces of cheese, and customers began asking for the cheese without the beer. Sold in crocks, the cheese became very popular in supper clubs and taverns and is also known as crock cheese and club cheese.<\/p>\n

In 1933, Fassbender\u2019s brand became Kaukauna Klub<\/a> cold pack cheese. Other cheese manufacturers and companies started doing their own versions of cold pack, and the snack spread throughout America\u2019s Dairyland, where it\u2019s now an iconic food product by itself. The name cold pack refers to the method by which it\u2019s made. To make a cold pack spread, Pine River starts out with natural cuts of regular cheese. Lindemann explains the cheese blended with butter, whey, spices and flavorings–always without heat. Because the cheese is not heat processed, it must be refrigerated and unlike heat processed cheese spreads, it is not shelf stable.<\/p>\n

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Variations of Cold Pack Cheese<\/h2>\n
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Selection of Pine River Cold Pack <\/p>\n<\/figcaption><\/figure>\n

Like some other producers of cold pack spreads, Pine River also makes heat-treated cheese spreads. This allows them to be added to gift baskets, but it also allows them to be sold in stores without a lot of refrigeration space. \u201cWe take our cold pack recipe, and we inject heat in it,\u201d Lindemann says. \u201cIt gives it a 600-day shelf life. The texture is different from the cold pack. It\u2019s a little bit slippery, but the flavor is still very good, and it melts really well.\u201d<\/p>\n

Lindemann says Pine River evolved to include their line of heat-treated spreads because of their involvement in the fundraising industry. \u201cWe couldn\u2019t count on kids to take the spreads home and out of their locker,\u201d she says. \u201cThat\u2019s where it started, but the business is growing, not just in holiday or corporate gift baskets, but it\u2019s also spreading to places like gas stations and liquor stores, stores that can cross merchandize. We sell a cardboard container with four different cheese spreads, and stores can customize which spreads to include in the box.\u201d<\/p>\n

Shelf stable spreads are also good for car trips and travel, but Lindemann advises that if you\u2019re flying to put them in your checked luggage. \u201cYou can\u2019t bring it on an airplane, as it is considered a liquid,\u201d she says, adding that once you open a container of shelf-stable spread, you should refrigerate, that is, if you don\u2019t eat it all in one sitting.<\/p>\n

Specialists in cold pack like Pine River offer the product in many flavors, including Port wine, cranberry cheddar, spicy beer and more. They also partner with a wide variety of cheesemakers to custom make cold pack including Cabot Creamery<\/a> and Widmer\u2019s Cheese Cellars<\/a>. Traditionally sold in crocks, today it\u2019s available in plastic tubs. Some producers such as Kaukauna also sell it rolled in nuts and formed into balls or logs.<\/p>\n

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Cooking with Cold Pack<\/h2>\n

A convenient product for entertaining, it\u2019s also the basis for cheese balls and can be used in dips and snacks. Lindemann shares these popular recipes:<\/p>\n

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Pine River Jalape\u00f1o Cheese Dip<\/p>\n<\/figcaption><\/figure>\n

Pine River Jalape\u00f1o Cheese Dip<\/h3>\n

Ingredients<\/strong><\/p>\n

2 8oz containers Pine River Jalape\u00f1o Spread Cheese<\/p>\n

3 green onions, diced<\/p>\n

\u00bc C mild salsa or diced tomato<\/p>\n

\u00bc C diced red pepper<\/p>\n

1\/2C shredded cheddar cheese<\/p>\n

Tortilla chips or pretzels for serving<\/p>\n

Instructions<\/strong><\/p>\n

Heat oven to 350F. In a mixing bowl combine Pine River Jalape\u00f1o Cheese, onions, salsa or tomato and diced red pepper. Mix to combine and place in a small baking dish. Top with cheddar. Bake for 15 minutes until the cheese is melted and heated through. Remove from heat. Serve with chips or pretzels. Enjoy!<\/p>\n

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Holiday Tortilla Pinwheels<\/h3>\n
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Holiday Pinwheels <\/p>\n<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n

2 8oz containers Pine River Garlic & Herb Cold Pack Cheese Spread<\/p>\n

3\/4 cup dried cranberries<\/p>\n

4 green onions thinly sliced<\/p>\n

3\/4 pound thinly sliced deli ham<\/p>\n

6 10\u201d burrito size flour tortillas or wraps (use a variety of colors)<\/p>\n

Directions<\/strong><\/p>\n

Divide Pine River Garlic & Herb Cheese Spread evenly between 6 tortillas, spreading out in a thin layer to within 1\/2\u201d of the edge. Sprinkle each tortilla with cranberries and green onions. Layer on some ham and roll up tightly. Wrap roll-ups tightly in plastic wrap and refrigerate for one hour. Cut off and discard the uneven ends and slice each roll-up into 6 pieces.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

A cheese spread is a cheese spread is a cheese spread, right? Except, there\u2019s a big difference between most cheese spreads and cold pack cheese spreads. Read more about cheese spreads from around the world. Mary Lindemann Most cheese spreads are treated with heat. They\u2019re either pasteurized, cooked or injected with heat, says Mary Lindemann, … Okumaya devam et “What is Cold Pack Cheese Spread & Where Does it Come From?”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","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":[395],"tags":[],"class_list":["post-3384","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3384"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3384\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}