Cheese spread

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Soft and spreadable cheese product

title: "Cheese spread" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["spreads-(food)", "processed-cheese", "cheese-dishes", "cheese-spreads"] description: "Soft and spreadable cheese product" topic_path: "general/spreads-food" source: "https://en.wikipedia.org/wiki/Cheese_spread" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Soft and spreadable cheese product ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/b/bf/Eru_goudkuipje_sambal_(cropped).jpg" caption="Eru Goudkuipje [[Sambal]], a Dutch commercial [[processed cheese]] spread prepared using [[chili paste]] as one of its ingredients"] ::

Cheese spread is a soft spreadable cheese or processed cheese product. Various additional ingredients are sometimes used, such as multiple cheeses, fruits, vegetables and meats, and many types of cheese spreads exist. Pasteurized process cheese spread is a type of cheese spread prepared using pasteurized processed cheese and other ingredients.

Overview

::figure[src="https://upload.wikimedia.org/wikipedia/commons/7/7a/Homemade_pimento_cheese_spread_with_crackers_(cropped).jpg" caption="Homemade [[pimento cheese]] spread with crackers"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/66/Easy_Cheese_5-21-09_IMG_4155_(3557182152).jpg" caption="[[Easy Cheese]], a pasteurized process cheese spread product, on a pretzel<ref name="Monk 1991"/>"] ::

Cheese spread is prepared using one or more cheeses or processed cheese and sometimes additional ingredients such as vegetables, fruits, meats and various spices and seasonings. Cheese spread is typically spread onto foods such as bread, toast, crackers and vegetables.

Cheese spread can be commercially packaged in many ways:

  • in plastic tubs
  • in small foil-wrapped triangles or squares grouped together in a cardboard container, such as Dairylea or The Laughing Cow
  • in a pressurized can in which the cheese product comes out in a string-like form, such as Easy Cheese
  • in a jar in semi-liquid form, such as Cheez Whiz
  • as a solid in a butter-like bar, such as Velveeta.

Varieties

Main article: List of spreads#Cheeses and cheese spreads

Many types of cheese spreads exist, such as almogrote, Liptauer, cervelle de canut and tirokafteri, among others.

United States

::figure[src="https://upload.wikimedia.org/wikipedia/commons/9/9d/Cheese_ball.jpg" caption="Cheese ball, a type of cheese spread"] ::

In the United States, beer cheese spread is a traditional food of the U.S. state of Kentucky. Pimento cheese is a food in the cuisine of the Southern United States that has been referred to as the "pâté of the south" and "Carolina caviar". Port wine cheese is mass-produced in the United States under several brands. Pub cheese is a soft cheese spread that is a traditional bar snack in the United States. Additional U.S. cheese spreads include benedictine, cold pack cheese and cup cheese. A cheese ball is a type of cheese spread.

Pasteurized process cheese spread

Pasteurized process cheese spread is a pasteurized processed cheese product prepared using one or more cheeses, additional ingredients and sometimes food additives such as emulsifiers (e.g. potassium phosphate and tartrate) and food stabilizers to limit product separation (e.g. carrageenan and xanthan gum). Cream, milkfat, sweeteners, water, salt, various seasonings and artificial color are sometimes used as ingredients. In the United States, the amount of cheese products used in pasteurized process cheese spread must be at least 51 percent, must contain at least 20 percent milkfat, and the moisture content must be between 44 percent to 60 percent, not exceeding 60 percent. Pasteurized process cheese spread is prepared by heating the ingredients and then pouring the mixture into various molds and containers to cool and become solid. After cooling occurs, the product is then packaged.

Gallery

File:Almogrote2.jpg|Almogrote File:Beer cheese dip.jpg|A commercial beer cheese spread File:Benedictine (condiment).JPG|Benedictine used as a dip File:Dutch cheese spread.jpg|A Dutch commercial cheese spread on bread File:Handi-Snacks - open.jpg|Handi-Snacks is a snack food product consisting of crackers and a cheese spread. File:Liptauer.jpg|Liptauer File:Quark liptauer cheese.jpg|Liptauer prepared with quark cheese File:Tirokafteri.jpg|Tirokafteri is a cheese spread from Greece and surrounding Balkan countries.

References

References

  1. Russell, Jennifer. (30 January 2014). "Respect the cheese ball: It's the perfect party food".
  2. Johnson, Emily. (2019-02-12). "The Most Fun Kind of Party is a Cheese Ball Party".
  3. Gross, Matt-Taylor. (2018-12-21). "How I Learned to Love The Texas Holiday Cheese Ball".
  4. Brown, A.. (2007). "Understanding Food: Principles and Preparation". Cengage Learning.
  5. (1956). "The Use of Chemical Additives in Food Processing". National Academy of Sciences, National Research Council.
  6. (2016). "Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition". CRC Press.
  7. (2000). "WHAT'S THAT STUFF? – Process Cheese".
  8. (1972). "Food Processing Industry". IPC Consumer Industries Press.
  9. (2013). "Essentials of Food Science". Springer New York.
  10. Monk, A.. (1991). "Convenience food facts: help for planning quick, healthy, and convenient meals". DCI/Chronimed Pub..
  11. Crocker, Betty. (2007). "Betty Crocker Cookbook". Wiley.
  12. Dimmick, T.. (2003). "The Complete Idiot's Guide to 5-Minute Appetizers". Alpha Books.
  13. (2013). "The Cuisines of Spain: Exploring Regional Home Cooking". Potter/TenSpeed/Harmony.
  14. Hartis, D.. (2014). "Beer Lover's the Carolinas: Best Breweries, Brewpubs & Beer Bars". Globe Pequot Press.
  15. van Willigen, J.. (2014). "Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture". University Press of Kentucky.
  16. Barber, C.. (2013). "Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-name Treats". Ulysses Press.
  17. (1916). "Annual Report of the Department of Agriculture for the Year Ending 1915".
  18. Neal, M.. (2009). "Remembering Bill Neal: Favorite Recipes from a Life in Cooking". University of North Carolina Press.
  19. Viggiano, Brooke. (January 1, 2016). "Dish of the Week: Pimento Cheese (Perfect for Super Bowl Sunday)".
  20. McKinney, A.. (2015). "The Outdoor Table: The Ultimate Cookbook for Your Next Backyard BBQ, Front-Porch Meal, Tailgate, or Picnic". Thomas Nelson.
  21. (September 27, 2015). "Phantom Gourmet: Port Wine Cheese Taste Test".
  22. (2007). "Handbook of Food Products Manufacturing, 2 Volume Set". John Wiley & Sons.
  23. (1999). "Daniel Boulud's Cafe Boulud Cookbook". Scribner.
  24. Steves, R.. (November 2023). "Rick Steves' Greece: Athens & the Peloponnese". Avalon Travel Publishing.
  25. (July 28, 2015). "Asheville's pimento cheese hunger grows: Where to get it".
  26. Reed, J.. (2009). "Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes)". St. Martin's Press.
  27. Clark, Melissa. (October 22, 2013). "A Tangy Pub Cheese With Potato Bread Chips".

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spreads-(food)processed-cheesecheese-dishescheese-spreads