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.
[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.
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.