130 Bulletin 270. 



club cheese 



Club cheese is one of the most common varieties of fancy cheese, being 

 manufactured most extensively in Canada, New York and Michigan. 

 For those persons who deside a pronounced flavor and taste, together 

 with a smooth soft texture in cheese, the club variety answers the 

 purpose better than any other. One important quality in club cheese 

 is that it can be spread easily on biscuits or bread, and for this reason 

 it is used on almost every occasion when cheese is served. 



Method of manufacture. The method of making club cheese is very 

 simple and yet it requires considerable skill to manufacture a uniformly 

 good prduct from day to day. The most important factor is the use 

 of suitable raw material, viz., cheddar cheese and butter of good quality. 

 The amount of each of these constituents to be used is determined by 

 the quality of the cheese used and the keeping quality desired in the 

 club cheese. 



The method consists in simply grinding up some well-ripened ched- 

 dar cheese of good flavor in a meat mincing machine and adding a 

 certain amount of good butter to increase the softness and richness 

 of the cheese. If a fairly strong flavored cheese is desired, cheese six 

 months to one year old should be used, while if a milder taste is pre- 

 ferred, cheese about three months old is better. If the cheese to be 

 ground up is dry in texture, it will require more butter to make it smooth 

 than would be required by a softer cheese containing more moisture. 

 Generally speaking, for home use and for reasonably quick consump- 

 tion I pound butter to 8 pounds cheese make very desirable propor- 

 tions. The mixture of cheese and butter is usually run through the 

 mincing machine a second time and then kneaded by hand to remove 

 all possibility of lumpiness. In large factories a machine is used for 

 this purpose. Occasionally a small amount of mustard or brandy is 

 added to suit the taste of consumers. 



How club cheese is marketed. Club cheese is usually packed in glass 

 or wrapped in tinfoil. When jars are used they shmould be of a size 

 that can be conveniently used on the dinner-table, or for picnics, lunches, 

 etc. 



In packing, the jars are first smeared on the inside with melted butter 

 to prevent air-spaces between the cheese and the glass where mold 

 might grow. The jars are filled to within one-quarter inch of the top, 

 covered with plain tinfoil, and then with a lightly fitting cover. When 

 desired in smaller quantities, the cheese can be more profitably put 

 up in small packages, wrapped first in oiled paper and then in tinfoil. 

 Club cheese usually retails for about 40 cents per pound. When stored 

 in a cool place it will keep for some time. 



