You’ve seen them in every grocery store in America. Those little orange-and-white marbled squares sitting in plastic tubs or bags. Colby jack cheese cubes are basically the unofficial mascot of the elementary school lunchbox and the "I’m too tired to cook" midnight snack. But honestly, most people treat them like a filler food—a cheap, convenient way to get some protein without thinking twice.
That’s a mistake.
There’s actually a weirdly specific history and a whole set of Wisconsin-based laws governing how these cubes are made. It isn't just "scraps" of leftover cheese pressed together. It’s a hybrid of two distinct American originals, and when you get a good batch, the texture is actually superior to plain old cheddar.
The Identity Crisis of the Marbled Cube
Colby-Jack (or "Co-Jack," if you want to sound like a 1980s deli owner) isn't an ancient European tradition. It’s a 20th-century American mashup. To understand why those cubes taste the way they do, you have to look at the parents.
First, you have Colby. Invented in 1885 by Joseph Steinwand in—you guessed it—Colby, Wisconsin. Steinwand didn't want to make cheddar. He wanted something moister and milder. He developed a "washed curd" process where the whey is replaced with cold water during the make. This stops the acid development in its tracks.
Then there’s Monterey Jack. This one’s the California cousin, famously traced back to David Jacks in the 1800s, though Spanish missionaries were likely making it way before he put his name on it. It’s creamy, high-moisture, and melts like a dream.
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When you mix them together, you aren't just getting two colors. You’re getting a cheese that has a higher moisture content than cheddar. This matters for cubes because it prevents that "waxy" or "rubbery" mouthfeel that happens when cheap cheddar sits out on a charcuterie board for twenty minutes.
Why Cubing Changes the Experience
Ever noticed that a slice of Colby-Jack tastes different than a cube? It’s not your imagination. It’s surface area and aeration.
When you buy colby jack cheese cubes, you’re dealing with six exposed sides. In a factory setting, like at Sargento or Tillamook, these are cut from massive 40-pound blocks using high-speed wires. Because Colby-Jack is a semi-hard cheese, the cubing process exposes the "open" texture of the Colby.
Unlike cheddar, which is "cheddared" (stacked and pressed to be dense), Colby is more loosely knit. When it's cubed, you get these tiny mechanical openings. These little gaps hold onto flavor and make the cheese feel softer on the tongue.
- The 7-Cube Standard: Most nutritional labels (looking at you, Food Lion and Meijer) cite a serving size as about 7 cubes or 28-30 grams.
- The Protein Hit: You’re looking at roughly 7 grams of protein for those 7 cubes.
- The Calorie Count: Usually sits right at 110 calories.
It’s an efficient snack. But let’s be real—nobody actually eats just seven cubes.
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The Wisconsin Grade AA Standard
Believe it or not, the state of Wisconsin has literal laws about how "pretty" your Colby-Jack has to be. According to the Wisconsin Department of Agriculture (specifically ATCP 81.51), for a cheese to be labeled Grade AA, the color has to be uniform with only "very slight waviness" permitted in the marbling.
The state takes this seriously. A licensed grader actually checks for "huffing" (gas buildup) and "lopsidedness." If your cubes look like a messy tie-dye project gone wrong, they might not make the grade.
This isn't just about aesthetics, though. The marbling is a sign of how well the curds were integrated. If the orange (colored with annatto) and the white curds aren't bonded correctly, the cubes will crumble when you try to put a toothpick through them. A high-quality cube should be springy. If it shatters, it’s either too old or poorly made.
Pairing: It’s Not Just for Pretzels
Most people throw these on a plate with some saltines and call it a day. That’s fine, but you’re missing out. Because Colby-Jack is a "washed curd" cheese, it has a faint sweetness that pairs brilliantly with things that have a bit of acid.
Try pairing your cubes with:
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- Granny Smith Apples: The tartness cuts right through the buttery milkfat.
- Pickled Jalapeños: The Monterey Jack half of the cube is a natural fire extinguisher for capsaicin.
- Summer Sausage: This is the classic "Midwest Sushi." A cube of CJ, a slice of sausage, and a dot of spicy mustard.
If you’re cooking, these cubes are a secret weapon for "inside-out" burgers. Instead of putting a slice on top, stuff three or four cubes into the center of the raw patty. Because of the high moisture content of the Jack, the cubes will melt into a molten core while the meat sears. Sliced cheese can’t do that without leaking out the sides.
What to Look for in the Dairy Aisle
Not all cubes are created equal.
If you want the best flavor, look for "Natural Cheese" on the label. Avoid anything that says "Processed Cheese Product." Processed versions use emulsifiers to keep the cheese from separating when it gets warm, but it ruins the texture. It ends up feeling like plastic.
Also, check the moisture. A good Colby-Jack should have a moisture content of no more than 40%. Any higher and it gets mushy. Any lower and it loses that signature "spring" that Joseph Steinwand intended back in 1885.
Pro-Tip for Freshness
If you buy the pre-cubed bags, look for a little bit of "cheese dust" at the bottom. This is usually potato starch or cellulose added to keep the cubes from sticking together. It’s harmless, but if there’s a lot of it, it can make the cheese taste dry. Give the bag a gentle shake—the cubes should move freely.
Next Steps for the Ultimate Snack
Stop buying the generic "party tray" with the mystery cubes. Go to the deli section and look for Wisconsin-certified Colby-Jack. Buy a small block and cube it yourself right before serving. You’ll notice the difference in creaminess immediately because the oils haven't had time to dry out on the surface. Pair it with some smoked almonds and a cold lager to see why this 140-year-old recipe still dominates the American dairy aisle.