If you grew up in Wisconsin, you know the little tub. Sharp cheddar or port wine, a sleeve of crackers, maybe a relish tray at supper club. That spreadable magic is cold pack cheese, and it's one of our state's most delicious traditions.
Quick answer: Cold pack cheese is natural cheese that's ground and blended into a smooth, spreadable mix without using heat. It's also called club cheese. Because it's never cooked, it keeps the true flavor of the cheese it starts with, often sharp cheddar.
How is cold pack cheese made?
Cold pack starts with real, natural cheese. The cheese is finely ground and blended until it's smooth and spreadable. Flavorings can join the party, like port wine, horseradish, garlic, bacon or smoke. Then it's packed into tubs or crocks and kept cold.
The key word is cold. There's no cooking step, so the cheese keeps its natural texture and tang. That's what makes it taste like cheese instead of something squishy from a can.
Cold pack cheese vs. processed cheese
They both spread, but they're not the same thing.
- Cold pack cheese is natural cheese blended without heat. It tastes like the cheese it came from.
- Processed cheese is heated and melted with emulsifiers so it slices or melts in a uniform way.
- Cold pack cheese food is a cousin of cold pack. It's still blended without heat, but it can include added dairy ingredients that make it softer and more spreadable.
Check the label. If it says cold pack, you're getting natural cheese, just in a more snackable shape.
Why is it called club cheese?
Cold pack has deep roots in Wisconsin taverns, clubs and supper clubs, where a crock of spreadable cheese and crackers was a classic bar snack. The name stuck. Today you'll still find club cheese on relish trays, at holiday parties and tucked into gift boxes all over the Midwest.
How to serve cold pack cheese
Cold pack is the low-effort, high-reward hero of any snack spread.
- With crackers and pretzels: the classic. Sturdy crackers win.
- On a relish tray: celery, pickles, olives, radishes and a scoop of cold pack, supper club style.
- On a charcuterie board: spoon it into a small bowl next to summer sausage and a sweet jam.
- Melted on a burger: not traditional, but a dollop on a hot patty is very, very good.
- In a cheese ball: mix it with cream cheese, roll it in nuts and call it a party.
Let it sit out for 10 to 15 minutes before serving. Cold pack straight from the fridge is firm, and a few minutes on the counter makes it smooth and spreadable.
Best pairings for cold pack cheese
Sharp cheddar cold pack loves something sweet or tangy next to it. Try pepper jelly, fig jam, apple slices or a grainy mustard. Port wine cold pack is lovely with grapes and walnuts. Need more ideas? Our guide to the best jams for a charcuterie board has you covered.
How to store cold pack cheese
Keep it in the fridge with the lid on tight. Follow the date on the package, and once it's open, use a clean knife every time so it stays fresh longer. If it dries out on top, give it a stir.
Make a quick cold pack style spread at home
Want to try it yourself? Finely shred a sharp Wisconsin cheddar, let it come to room temperature, then blend it in a food processor with a splash of beer or port until smooth. Add a pinch of garlic powder or a spoon of horseradish if you like it zippy. Pack it into a jar, chill it and serve with crackers. Try it with a flavored cheddar for a fun twist.
The best cold pack starts with great cheese. Shop our artisan cheese collection online and we'll ship it nationwide (cheese takes a break in June, July and August so it arrives fresh). Local to River Falls? Choose pickup at checkout. Got more cheese questions? Ask the Cheesemonger.
