Bushra Griffith
Cheese Whiz is a brand of processed cheese sauce made by Kraft Foods in the United States. It was first developed in the 1950s by a team of scientists led by Edward Traisman. Despite its name, it is not actually cheese, but rather a cheese product or sauce, and is often used as a topping for dishes such as Philly cheesesteak, corn chips, and hot dogs. While it does contain some of the same ingredients as traditional cheese, it also includes a variety of other additives. Its ingredients include whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, and various flavourings and preservatives. Its distinct orange colour is achieved through the use of additives.
| Characteristics | Values |
|---|---|
| Type of Cheese | Processed Cheese Product, Sauce, Spread |
| Main Ingredients | Whey, Milk, Canola Oil, Maltodextrin, Milk Protein Concentrate, Sodium Phosphate, Modified Food Starch, Salt, Lactic Acid, Whey Protein Concentrate, Mustard Flour, Worcestershire Sauce, Sodium Alginate, Sorbic Acid, Cheese Culture, Enzymes, Natural Flavour |
| Texture | Gooey, Semi-Liquified, Creamy |
| Taste | Salty, Tangy, Milky, Unnatural |
| Colour | Orangish-Yellow, Bright Yellow |
| Nutritional Value | Low, 80 Calories per 2 Tablespoons, 450 Milligrams of Sodium |
| Use Cases | Philly Cheesesteak, Corn Dog, Nachos, French Fries, Broccoli, Macaroni and Cheese, Shepherd's Pie, Cheese Dip, Welsh Rarebit, Hot Dogs, Corn Chips |
| Brand | Kraft |
| Market | USA, Canada, Mexico, Philippines, Venezuela, UK |
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What You'll Learn
History of Cheese Whiz
Cheese Whiz, the "cheese"-like substance that is neither fine nor artisanal, has an interesting history that dates back to the 1950s. It was first introduced in Britain in 1952 and then in the United States in 1953, although some sources claim it was 1952. It was developed by Canadian-born James L. Kraft, along with a team of food scientists led by Edwin Traisman. Kraft was already successful with Kraft Singles, pre-sliced, processed American cheese. The company wanted to expand its market to the UK and decided to create a product for a British dish called Welsh rarebit (or Welsh rabbit), which consists of a slice of toast covered in melted cheddar cheese sauce.
The development of Cheese Whiz took about a year and a half of experimentation. The goal was to create a convenient, pre-melted cheese product that was faster and easier to use than traditional cheese sauce, which required time and careful stirring. The result was a yellowish-orange, gooey, bland-tasting "cheese" product that became popular not only in Britain but also in the United States. It was advertised as "Cheese treats quick. Spoon it, heat it, spread it."
Over the years, the recipe for Cheese Whiz has changed due to alterations in dairy sourcing and regulatory environments, resulting in a reduction of cheese content. While it initially contained a reasonable amount of real cheese, today there is little-to-no actual cheese in the product. Instead, it is made up of various ingredients such as whey, milk, canola oil, maltodextrin, milk protein concentrate, and sodium phosphate, among others.
Despite the changes in ingredients and declining sales due to changing attitudes about food and health, Cheese Whiz has left its mark on American popular culture. It has made appearances in movies like "The Blues Brothers" and songs like Beck's "Loser." It is also considered a staple for Philly cheese steak lovers, where it is almost sacred to include it as a topping.
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Ingredients and nutritional value
Cheese Whiz, also known as Cheez Whiz, is a processed cheese product that was first introduced in 1952. It is known for its gooey, creamy texture and is often used as a dip or sauce. While it is not made of real cheese, it typically includes ingredients such as:
- Whey
- Milk
- Canola oil
- Maltodextrin
- Milk protein concentrate
- Sodium phosphate
- Modified food starch
- Salt
- Lactic acid
- Mustard flour
- Worcestershire sauce
- Sorbic acid (as a preservative)
- Cheese culture
- Enzymes
- Annatto (colouring)
The product has been described as having a "distinctly un-real-cheese-like flavour" and is said to taste like a balance of saltiness, tanginess, and milkiness. It has also been likened to axle grease by a former food scientist at Kraft, Dean Southworth.
Cheese Whiz can be made at home using a variety of recipes that typically include a combination of cheeses, such as cheddar, cream cheese, and American cheese, as well as evaporated milk, Worcestershire sauce, paprika, and mustard.
While the exact nutritional value of Cheese Whiz may vary depending on the specific recipe and ingredients used, it is generally high in fat and sodium. It may also contain a significant amount of calories, with one serving contributing around 2,000 calories to a daily diet.
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How to cook with Cheese Whiz
Cheese Whiz, also known as Cheez Whiz, is a gooey, pre-melted cheese product that can be used in a multitude of dishes. It was originally invented by Kraft as a cheap, post-war alternative to Welsh rarebit, which consists of a slice of toast covered in melted cheddar cheese.
Cheese Whiz is a versatile ingredient that can be used in a variety of dishes, from snacks to main courses. Here are some ideas and recipes to get you started:
Philly Cheesesteaks
Cheese Whiz is a popular topping for Philly cheesesteaks. Simply drizzle it over the steak and enjoy the gooey, cheesy goodness.
Nachos
For an easy snack, pour Cheese Whiz over tortilla chips or nachos. You can also add shredded cheddar cheese for extra flavour.
Dips
Cheese Whiz makes a great dip for impromptu parties or after-school snacks. Serve it with tortilla chips, crackers, or fresh vegetables for dipping. To make a simple cheese dip, you can even make your own Cheese Whiz-style sauce by combining cornstarch, salt, garlic powder, onion powder, mustard powder, turmeric, sugar, milk, cream cheese, and shredded cheddar cheese.
Casseroles and Bakes
Cheese Whiz can be used in savoury casseroles and bakes. For example, you can make a meat and vegetable casserole with ground beef, onions, green peppers, tomatoes, kidney beans, and Cheese Whiz. Or, try a pasta bake with penne noodles, frozen broccoli, cream of mushroom, garlic powder, salt, pepper, and Cheese Whiz.
Sandwiches and Snacks
Add Cheese Whiz to your favourite sandwiches and snacks. It goes well with steak sandwiches, hamburgers, and hot dogs. You can also use it as a spread on crackers or toast.
Customise and Experiment
Feel free to experiment and customise your Cheese Whiz recipes. For example, you can add different spices and herbs to give it a kick. You can also substitute the cheddar cheese with other melting cheeses like gouda, provolone, or gruyère.
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Similarities to cheddar
Cheese Whiz, or Cheez Whiz, is a processed cheese sauce made by Kraft Foods in the United States. It was first developed in the 1950s as a cheap, post-war alternative to Welsh rarebit, a British dish made using a difficult-to-make cheese sauce.
While it is not considered "real cheese", and the FDA classifies it as a "Processed Cheese Product", Cheese Whiz does share some similarities with cheddar cheese. Here are some of the ways in which Cheese Whiz is similar to cheddar:
- Mild and Melty: Cheese Whiz was designed to be a mild cheese that could easily melt, similar to cheddar. Its smooth, creamy, and gooey texture is comparable to melted cheddar, making it a popular topping for dishes like Philly cheesesteaks, nachos, and corn chips.
- Colour: Cheese Whiz has an orangish-yellow colour, similar to the orange hue often associated with cheddar cheese. This colour is achieved through the use of additives, including annatto, a natural orange dye.
- Saltiness: Both Cheese Whiz and cheddar can have a salty taste. Cheese Whiz contains sodium phosphate and added salt, contributing to its salty flavour. Cheddar, especially processed varieties, can also be salty due to the use of salt in the cheesemaking process.
- Use in Recipes: Cheese Whiz is often used as a convenient substitute for cheddar in various recipes. For example, in a homemade cheese dip recipe, grated cheddar cheese is added to a base that includes Cheese Whiz. In some cases, Cheese Whiz is preferred over cheddar due to its superior melting properties and ability to blend seamlessly into dishes.
- Versatility: Both Cheese Whiz and cheddar are versatile and can be used in a variety of dishes. They can be melted, shredded, or sliced and added to sandwiches, burgers, or snacks like corn chips and crackers.
- Popularity: Just like cheddar, Cheese Whiz has a dedicated fan base, especially in the United States and the United Kingdom. Its convenience, affordability, and unique flavour have made it a popular choice, despite its questionable reputation among some cheese purists.
While Cheese Whiz and cheddar have some similarities, it is important to note that Cheese Whiz is a highly processed cheese product with numerous additives and a limited amount of actual cheese. Cheddar, on the other hand, is a traditional cheese variety with a longer history and a more natural cheesemaking process.
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Is Cheese Whiz real cheese?
Cheese Whiz, the gooey orangish-yellow substance, is a brand of processed cheese sauce made by Kraft Foods in the United States. It was first developed in the early 1950s by a team of scientists led by Edward Traisman. The product was initially intended to replicate the cheese sauce used in the British dish Welsh rarebit (or Welsh rabbit). The mild cheese in a jar was perfect for the dish and was soon loved by British consumers. It was only after this initial success that Cheese Whiz was introduced to the US market in 1953.
The original recipe for Cheese Whiz did include a significant amount of real cheese. However, the recipe has changed over time, and today, there is very little, if any, real cheese in the product. The FDA classifies Cheese Whiz as a "Processed Cheese Product" due to the large number of non-dairy ingredients it contains. These ingredients include whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, modified food starch, salt, lactic acid, whey protein concentrate, mustard flour, Worcestershire sauce, sodium alginate, sorbic acid, cheese culture, enzymes, and various other additives and coloring agents.
Despite the lack of real cheese in Cheese Whiz, it remains a popular and versatile product. It is commonly used as a topping for Philly cheesesteaks, corn chips, and hot dogs, and can also be warmed up and used as a creamy cheese dip for snacks like nachos and steamed broccoli. Some people even add it to their macaroni and cheese or shepherd's pie for an extra cheesy kick.
While it may not be traditional cheese, Cheese Whiz has found its place in the hearts and kitchens of many. It is a convenient and tasty option for those seeking a gooey, melted cheese experience without the hassle of shredding and melting blocks of cheese.
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Frequently asked questions
No, Cheese Whiz is not cheddar. It is a processed cheese product that was developed by Kraft in the 1950s to replicate the cheese sauce used in Welsh rarebit.
Cheese Whiz is made of whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, modified food starch, salt, lactic acid, whey protein concentrate, mustard flour, Worcestershire sauce, sodium alginate, sorbic acid, cheese culture, enzymes, natural flavor, and coloring agents.
People have compared the taste of Cheese Whiz to axle grease, well-seasoned cheddar, and a balance of saltiness, tanginess, and milkiness.
