Frederic Melton
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. The original process for making Velveeta involved blending bits of various cheeses, including cheddar, Colby, and Swiss, along with an emulsifier. Today, the process is different. In this article, we will explore the history of Velveeta and how it is made today.
| Characteristics | Values |
|---|---|
| Invented by | Emil Frey |
| Year invented | 1918 |
| Original ingredients | Scraps of various cheeses, including cheddar, Colby, and Swiss, with an emulsifier and whey |
| Current ingredients | Pasteurized milk, whey, emulsifiers, and salt |
| Other ingredients | Water, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, canola oil, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, cheese culture |
| Texture | Soft and springy |
| Melting properties | Smooth and creamy |
| Flavor | Mild |
| Color | Orange |
| Shelf life | Long |
| FDA classification | Pasteurized prepared cheese product |
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What You'll Learn
- Velveeta is a processed cheese product, not real cheese
- It was invented in 1918 by Swiss immigrant Emil Frey
- Kraft Foods markets it as an ingredient for chile con queso and grilled cheese sandwiches
- It is made from pasteurized milk, whey, emulsifiers, and salt
- It has a distinctive orange colour and a long shelf life
Velveeta is a processed cheese product, not real cheese
Velveeta is a popular brand of processed cheese product with a soft, springy consistency, smooth melting properties, mild flavour, and distinctive orange colour. It is made by the Kraft Foods company and consists of a blend of cheese and other dairy products along with emulsifying salts. However, it is important to note that Velveeta is not considered a "real cheese" by the FDA and is instead classified as a "processed cheese product".
The original process for making Velveeta involved blending small pieces of various cheeses, such as cheddar, Colby, and Swiss, with an emulsifier. This process created a homogenous, processed cheese that did not separate when heated, resulting in a smooth and creamy texture. Today, the process has evolved, and Velveeta is made from pasteurized milk, along with whey, emulsifiers, and salt. The emulsifiers weaken the molecular bonds between milk proteins, producing a cheese-like product with a springy consistency that holds together when melted.
The key characteristic of Velveeta is its smooth melting quality, which sets it apart from other cheeses. This unique property makes it a popular choice for recipes that require cheese to melt smoothly, such as cheese dips, mac and cheese, casseroles, and grilled cheese sandwiches. Its long shelf life is another advantage, allowing it to be stored at room temperature and easily accessible for consumers.
While Velveeta may not be considered "real cheese", it has become an ingrained part of American cuisine and holds a nostalgic value for many. Its versatility, convenience, and distinct characteristics have contributed to its enduring popularity. However, it is important to recognise the distinction between Velveeta and natural cheese, as the two products differ significantly in terms of ingredients, nutritional profile, and manufacturing processes.
In summary, Velveeta is a processed cheese product that has been designed to melt smoothly and extend its shelf life. While it may be a convenient and versatile ingredient in various recipes, it is important to acknowledge that it is not a substitute for natural cheese in terms of flavour, quality, and nutritional value.
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It was invented in 1918 by Swiss immigrant Emil Frey
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 by Swiss immigrant Emil Frey (1867-1951) of the Monroe Cheese Company in Monroe, New York. Frey was hired by the new owners of the company, Adolphe Tode and Ferdinand Wolfe, in 1888. Although he found success with his creation of Liederkranz cheese, the company ultimately fell into financial trouble. Jacob Weisl then purchased the company in 1891 and set up a second factory in Covington, Pennsylvania, which produced mostly Swiss cheese. The broken pieces of cheese were sent to Monroe in the hopes of finding a way to prevent waste.
Frey discovered that the scraps of cheese could be melted together with the help of whey and reused as a new product with a smoother consistency. The original process for making Velveeta involved blending tiny bits of various cheeses, including cheddar, Colby, and Swiss, along with an emulsifier. This process has since changed, and Velveeta is now made from pasteurized milk, along with whey, emulsifiers, and salt. The emulsifiers weaken the molecular bonds that hold the milk proteins together, producing a cheese-like product with a springy consistency that allows it to hold together when it melts.
Velveeta was originally marketed under the Velveeta name as an independent New York company, and the salvaged cheese bits became a hit when Kraft bought the company in 1927. In 1923, The Velveeta Cheese Company was incorporated as a separate company, and in 1925, it advertised two varieties: Swiss and American. In the 1930s, Velveeta became the first cheese product to gain the American Medical Association's seal of approval. It became popular during this decade and is now a kitchen staple.
Technically, Velveeta is not cheese but a "pasteurized prepared cheese product." This distinction was made by the Food and Drug Administration (FDA) because Velveeta does not employ the ingredients or preparation methods necessary to be legally defined as cheese. Instead, it is considered an ultra-processed food. It is now sold in the US as a pasteurized prepared cheese product, a term not yet defined by the FDA.
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Kraft Foods markets it as an ingredient for chile con queso and grilled cheese sandwiches
Kraft Foods markets Velveeta as an ingredient for chile con queso and grilled cheese sandwiches. The product is now sold in the US as a "pasteurized prepared cheese product", a term not defined by the FDA. However, technically, it is not cheese. It is a processed cheese product, made by blending tiny bits of various cheeses, including cheddar, Colby, and Swiss, along with an emulsifier. The emulsifiers weaken the molecular bonds that hold the milk proteins together, producing a cheese-like product with a springy consistency that allows the product to hold together when it melts. This structure also extends the product's shelf life, which is why blocks of Velveeta can be found on regular supermarket shelves, not in the refrigerated section.
Velveeta is typically used in recipes where it is important for the cheese to melt and melt smoothly. Chile con queso is a traditional Tex-Mex dish made by combining Velveeta with Ro-Tel, a brand of canned tomatoes with diced chiles. The smooth melting quality of Velveeta makes it perfect for this dish. Grilled cheese sandwiches are another dish that benefits from the superb melting property of Velveeta. The cheese can be shredded, cubed, or melted in the microwave, making it ideal for grilled cheese sandwiches.
Velveeta's characteristics, including its bright orange color and long shelf life, have led to many jokes concerning the product's origins. It is often labeled "plastic cheese," and concerns about its nutritional profile are common. However, its popularity remains enduring. As Laura Werlin explained to Smithsonian Magazine, "For those many, many people who were raised on processed cheese, there is a memory connected with it that can't be discounted in terms of its importance. It's a bite of the past, and that trumps flavor every time."
Velveeta was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York. Frey discovered that scraps of cheese could be melted together with the help of whey and reused as a new product with a smoother consistency. In 1927, the company was purchased by Kraft Foods Inc. The product became popular in the 1930s and became the first cheese product to gain the American Medical Association's seal of approval. Today, Velveeta is made with whey protein concentrate and milk protein, along with other ingredients such as milk, water, milkfat, and various additives.
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It is made from pasteurized milk, whey, emulsifiers, and salt
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. The original process for making Velveeta involved blending tiny bits of various cheeses, including cheddar, Colby, and Swiss, along with an emulsifier. Today, the process is different. Instead of starting with bits of cheese, it is made from pasteurized milk, along with whey, emulsifiers, and salt.
The key characteristic of Velveeta is its smooth melting quality. The emulsifiers weaken the molecular bonds that hold the milk proteins together, producing a cheese-like product with a springy consistency that allows the product to hold together when it melts. When an ordinary high-fat cheese such as cheddar is heated, it quickly separates into coagulated strands of protein surrounded by pools of fat. But the emulsifiers in Velveeta ensure that when it melts, it holds together and retains its smooth consistency. This structure also extends the product's shelf life, which is why blocks of Velveeta can be found on regular supermarket shelves, not in the refrigerated section.
Velveeta is now sold in the US as a "pasteurized prepared cheese product", a term not defined by the FDA. In 2002, the FDA issued a warning letter to Kraft that Velveeta was being sold with packaging that falsely described it as a "pasteurized process cheese spread". The product listed milk protein concentrate (MPC) in its ingredients, which meant it no longer fit any of the FDA's cheese-related definitions. Technically speaking, Velveeta is not cheese but a pasteurized prepared cheese product. This important distinction was made because Velveeta does not employ the ingredients or preparation methods necessary to be legally defined as a cheese. Instead, the ingredients and manufacturing processes used to create Velveeta result in it being defined as an ultra-processed food.
Velveeta is typically used in recipes where it's important for the cheese to melt and melt smoothly. The main example of this is in cheese dips, such as the traditional Tex-Mex dish chile con queso dip, made by combining Velveeta with Ro-Tel, a brand of canned tomatoes with diced chiles. Mac and cheese is another dish that benefits from the superb melting property of Velveeta, since the cheese sauce not only needs to hold together when melted, rather than separating, but must also be able to evenly coat the macaroni.
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It has a distinctive orange colour and a long shelf life
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. The distinctive orange colour of Velveeta is due to the presence of annatto in the cheese. Annatto is a natural orange-red food colouring derived from the seeds of the achiote tree.
The long shelf life of Velveeta is attributed to its processing and the use of certain ingredients, such as emulsifiers and preservatives. The original process for making Velveeta involved blending small pieces of various cheeses, including cheddar, Colby, and Swiss, with an emulsifier. Today, the process is different, starting with pasteurized milk, whey, emulsifiers, and salt instead of cheese bits. The emulsifiers used in Velveeta help to weaken the molecular bonds that hold the milk proteins together, resulting in a cheese-like product with a springy consistency that melts smoothly without separating. This also contributes to its extended shelf life.
Velveeta's processing and specific ingredients allow it to be stored at room temperature and have a longer shelf life than traditional cheese. It is considered an "ultra-processed food" by the Food and Drug Administration (FDA) because it does not meet the legal definition of cheese in terms of ingredients and preparation methods. The FDA has warned Kraft, the company that produces Velveeta, about misleading packaging and labelling.
The orange colour and long shelf life of Velveeta have sparked jokes and concerns about its origins and nutritional profile. However, the product has endured due to its functionality, convenience, and nostalgia for many Americans.
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Frequently asked questions
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 and has been produced for over 100 years.
The original process for making Velveeta involved blending tiny bits of various cheeses, including cheddar, Colby, and Swiss, along with an emulsifier. Today, it is made from pasteurized milk, along with whey, emulsifiers, and salt.
The official list of ingredients for Velveeta includes milk, water, whey, milk protein concentrate, milkfat, whey protein concentrate, and sodium phosphate. It also contains 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture.
Velveeta is popular due to its long shelf life, smooth melting properties, mild flavor, and distinctive orange color. It is also versatile and can be used in a wide variety of dishes, such as cheese dips, mac and cheese, stuffed peppers, casseroles, soups, and even fudge.
Velveeta is not considered a healthy food item. It is often labeled as "plastic cheese," and there are concerns about its nutritional profile and high levels of processing.
