Randy Chandler
American cheese and Velveeta are both cheese products that melt well. They are made of pressed curds of milk and processed with emulsifiers to hold them together. While they are similar, there are some differences between the two. For example, American cheese is firmer when melted, making it better for sandwiches and burgers, whereas Velveeta has a more liquid consistency, making it ideal for sauces, dips, and cheese pulls.
| Characteristics | Values |
|---|---|
| Texture | Velveeta is softer and smoother than American cheese, with a velvety, elastic texture when melted. American cheese is firmer when melted, making it ideal for sandwiches and burgers. |
| Melting Speed | Velveeta melts very quickly, turning into a liquid in seconds. American cheese takes slightly longer to melt and may need gentle heat to achieve a fully creamy consistency. |
| Consistency | Velveeta melts with complete consistency, resulting in a creamy, pourable sauce with no lumps, oil separation, or stringiness. American cheese may require more mixing to avoid small curds or uneven melting and might not stay as liquid as Velveeta. |
| Taste | Velveeta has a mild, buttery taste, while American cheese has a mild, slightly tangy flavor with a creamy finish. American cheese is considered to have a more authentic cheese flavor. |
| Health | American cheese is considered slightly healthier due to having more real cheese and slightly fewer additives. |
| Use Cases | Velveeta is ideal for sauces, dips, nachos, queso, and Mac & Cheese due to its creamy, liquid consistency. American cheese is better suited for layered dishes like burgers and sandwiches, as it softens without becoming too runny. |
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What You'll Learn
American cheese is real cheese
While American cheese and Velveeta are both "cheese products", they differ in several ways. Both are made from mixtures of old and new cheeses, processed with emulsifiers to hold them together. However, American cheese is real cheese, albeit far from pure. It is a pasteurized processed cheese food, according to the FDA, as it contains less than 51% curds.
American cheese is an icon, with its irresistibly melty, shiny, and sliceable form. It is mild and creamy, with a slightly tangy flavor, and is the best choice for dishes like burgers, sandwiches, and grilled cheese, as it melts evenly without turning runny. It is also used in layered dishes like the seven-layer skillet dip, where its staying power is essential. It is also preferred for its mild, creamy flavor that complements beef well.
Velveeta, on the other hand, is softer and has a smoother, almost elastic feel. It is even milder than American cheese, with a buttery taste. When melted, it becomes completely liquid and blends effortlessly with milk or butter, creating a silky texture. It is ideal for sauces, dips, and dishes like Mac & Cheese, nachos, and queso, where its liquid consistency is preferred. It is also harder to burn than American cheese.
While American cheese is real cheese, it is important to note that it is not a natural cheese but rather a processed cheese product. This means that it has been altered from its natural state with added ingredients and processing. However, it is still a cheese product that is widely enjoyed and has a place in the culinary world.
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Velveeta is not real cheese
Velveeta is a brand name for a processed cheese product, similar to American cheese. It was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York. While it may look, smell, and taste like cheese, it is not technically classified as a "real cheese". The defining standards of the FDA classify it as a "`pasteurized process cheese product."
The reason for this classification is that, according to the FDA, for a food product to be a true "cheese", it has to be more than half cheese, which is technically pressed curds of milk. Each Kraft American single contains less than 51% curds, which means it doesn't meet the FDA's standard.
Velveeta is made from whey protein concentrate, milk protein concentrate, milk, fat, preservatives, and emulsifying agents. It is billed as being a "shelf-stable cheese product", meaning it will stay fresh for a long time when stored in its original packaging, in a dry place, out of direct sunlight, and at room temperature.
Despite not being classified as a "real cheese", Velveeta is still widely popular and is often used in recipes such as queso dips, mac n' cheese, grilled cheese sandwiches, and casseroles. It is known for its melty, gooey, cheesy texture and mild taste, making it a versatile ingredient in various dishes.
In conclusion, while Velveeta may not be legally considered a "real cheese", it is still a beloved and popular food product that is frequently used in American cuisine. Its unique characteristics and long shelf life make it a convenient and tasty option for many consumers.
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American cheese is better for layered dishes
While both American cheese and Velveeta are pasteurized processed cheese products, they have distinct characteristics that make them suitable for different applications in cooking and dining. One of the most notable differences is their melting behaviour, which determines their suitability for various dishes.
American cheese is an iconic food product, known for its irresistibly melty, processed cheese slices found on fast-food burgers. Its unique properties, such as its ability to melt evenly without becoming runny, make it ideal for layered dishes like burgers. When melted, American cheese softens just enough to coat the patty without dripping off, resulting in the perfect cheeseburger experience. Additionally, its mild, creamy flavour complements beef exceptionally well.
Velveeta, on the other hand, is a highly processed cheese product known for its velvety smooth texture when melted. It has a higher moisture content and a unique blend of milk proteins and emulsifiers, allowing it to melt completely into a pourable, lump-free liquid with a rich mouthfeel. This characteristic makes it perfect for dishes like nachos, queso, and Mac & Cheese, where a fully liquid and creamy cheese sauce is desired. However, when used on burgers, it may become too liquid, potentially dripping off the patty.
The melting behaviour of American cheese and Velveeta also affects their suitability for dips and sauces. While both can be used in these applications, Velveeta excels due to its ability to melt quickly and consistently without separation or clumping. It blends effortlessly with milk or butter, creating a silky texture ideal for warm cheese dips and sauces. American cheese can be used in dips and sauces but requires more effort, as it may need added milk and gentle heat to achieve a smooth and creamy consistency.
In summary, while both American cheese and Velveeta have their unique strengths, American cheese is better suited for layered dishes like burgers due to its ability to melt evenly without becoming too runny. Its flavour and texture complement the beef patty, resulting in a classic, iconic cheeseburger experience.
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Velveeta is better for sauces and dips
While American cheese is an iconic, melty, processed cheese, Velveeta is a better option for sauces and dips. Velveeta is a processed cheese product with a high moisture and
Velveeta's softer texture, even when cold, also contributes to its ease of melting. When melted, it becomes completely liquid, making it perfect for dips and sauces where a fully liquid consistency is desired. Its mild, buttery flavour also makes it a versatile option for various dishes. Additionally, Velveeta's high emulsifier content prevents separation, ensuring that the sauce stays creamy for longer.
In comparison, American cheese may require more effort to achieve a smooth, creamy consistency. It often needs to be combined with added milk and gentle heat to create a lump-free, even sauce. While American cheese can still be used in sauces and dips, it may not stay as liquid as Velveeta and might require more mixing to avoid small curds or uneven melting.
Furthermore, when melting American cheese, there is a risk of it burning if not carefully monitored. Its slight firmness when melted also makes it better suited for sandwiches and burgers, where a cheese that melts evenly without becoming too runny is needed.
Therefore, while both cheeses can be used in sauces and dips, Velveeta is superior due to its ability to melt quickly and evenly, resulting in a smooth, creamy, and fully liquid sauce that stays consistent and is ideal for a variety of dishes.
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Melting Velveeta is difficult
While Velveeta is a commonly enjoyed cheese, particularly in mac and cheese, casseroles, and as a dip for nachos, melting it can be more difficult than expected. It is made mostly from whey protein concentrate, milk protein concentrate, milk, fat, and preservatives, and does not meet the criteria to be labelled as real cheese. It is instead considered a "cheese product".
Velveeta's name comes from its velvety texture when melted, and it was originally introduced in the late 1920s as a smooth, edible cheese product. Its smoothness and easy melting ability have been selling points since its inception. However, it can be challenging to melt it without it becoming lumpy or burnt.
To melt Velveeta, it is recommended to cut it into small, evenly sized cubes first. This ensures that the cheese melts at an even pace, as unevenly sized cubes will melt at different rates, causing some to burn before the rest is melted. The cheese should then be added to a saucepan or double boiler with melted butter, and stirred continuously to prevent burning. Milk can also be added to make the cheese easier to melt and to create a smoother consistency.
An alternative method is to use a slow cooker, placing the cheese pieces in the cooker with the lid on for 30 minutes, stirring occasionally. After this time, the cheese is left to melt for a further hour without stirring or removing the lid.
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Frequently asked questions
No, it is not legally considered cheese. The FDA calls it "pasteurized processed American cheese food". For a food product to be a true "cheese", it has to be more than 50% cheese, which is technically pressed curds of milk.
American cheese is a scientific marvel, a processed cheese product. It was patented by the founder of Kraft in 1916 as a way of sterilizing cheese and avoiding food waste.
Both melt quickly, but Velveeta does so in seconds. Its high moisture and emulsifier content allow it to turn into a creamy sauce almost instantly. American cheese softens quickly but may need gentle heat to become fully creamy. Its slight firmness when melted makes it perfect for sandwiches and burgers.
Yes, you can use American cheese in recipes that call for Velveeta, but it may require more mixing to avoid small curds or uneven melting.
