Kaukauna Spreadable Cheese
The story of Kaukauna Spreadable Cheese started in the eight-square-mile picturesque city of Kaukauna, Wisconsin. This is where a young Hubert Fassbender learned the trade of making cheese in his father’s factory using their own cows as well as neighboring farms.
In 1918, Hubert formed his own distributing company, which soon became known as South Kaukauna Dairy and then Kaukauna Cheese. After years of experimenting, he pioneered a method of creating spreadable cheese without heat, known as the cold-pack method. Hubert’s method included grinding the natural cheeses into a fine texture. He would then combine it with dairy ingredients as well as other flavorful ingredients like wine and spices. What was so revolutionary about his method was how the natural flavors came through and the cheese remained spreadable at room temperatures—unlike processed cheeses or cheese that were combined using heat.
Hubert’s delicious spreadable cheese came in a distinctive ceramic crock and was served in hotels and clubs around Kaukauna. Soon, it was given the nickname “club cheese” and in 1933, the brand Kaukauna Klub was officially introduced.
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