Randy Chandler
Commodity cheese is a term used to describe cheese that is controlled and distributed by the government. In the US, this practice began during World War II and continued until the early 1980s. The government's role in the commodity cheese market was twofold: to maintain artificially high milk prices through dairy industry subsidies and to provide cheese to welfare beneficiaries, food banks, and churches. One well-known example of a processed cheese product is Velveeta, which was invented in 1918 by Swiss immigrant Emil Frey. Velveeta is often used in recipes that require cheese to melt smoothly, such as queso dip and macaroni and cheese. While it may look, smell, and taste like cheese, Velveeta is technically classified as a pasteurized process cheese product and is not considered real cheese by the FDA.
| Characteristics | Values |
|---|---|
| Classification | Pasteurized Process Cheese Product |
| Ingredients | Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture |
| Taste | Mild |
| Colour | Bright Orange/Yellow |
| Texture | Creamy, Smooth, Melts Easily |
| Nutritional Information | 9.3% Lactose |
| Brand | Kraft |
| Origin | Invented by Emil Frey of the Monroe Cheese Company in 1918 |
| Advertisement | "Colby, Swiss and Cheddar, blended all together" |
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What You'll Learn
Velveeta is a brand name for a processed cheese product
In 1923, The Velveeta Cheese Company was incorporated as a separate company, and in 1927 it was purchased by Kraft Foods Inc. Over the years, the formulation of Velveeta has changed, and it is now considered a "`pasteurized prepared cheese product'" rather than a "cheese spread" as it was once marketed. This change in classification is due to the product's ingredients, which include milk, canola oil, whey, milk protein concentrate, milkfat, whey protein concentrate, and various other processed ingredients.
While Velveeta may look, smell, and taste like cheese, it is not technically classified as real cheese by the Food and Drug Administration (FDA). However, it does contain some of the same ingredients as cheese, such as milk and cheese culture. The main difference lies in the additional processed ingredients in Velveeta that do not fall within the legal definition of "cheese".
Despite this, Velveeta has become a popular product, known for its meltability and use in recipes such as queso dips and macaroni and cheese. It has also been marketed as a "healthier" cheese option and is gluten-free. Some people may prefer Velveeta over real cheese due to its consistent texture, long shelf life, and ease of use in cooking.
In summary, Velveeta is a well-known brand name for a processed cheese product that has become a staple in many kitchens, despite not being classified as real cheese by the FDA.
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It was invented in 1918 by Emil Frey
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 by Emil Frey (1867-1951), a Swiss cheesemaker who worked at the Monroe Cheese Company in Monroe, New York. Frey created Velveeta as a way to repurpose the broken pieces of cheese and byproducts that were left over from the cheese-making process. He took these scraps back to his house and spent two years experimenting with different processes to create a usable product.
Frey's breakthrough came in 1918 when he mixed cheese byproducts with broken cheese bits to form a blend that would become known as Velveeta. The name was chosen to connote the product's velvety smooth texture when melted. In 1923, Frey incorporated the Velveeta Cheese Company as a separate entity from the Monroe Cheese Company. The new company advertised two varieties of Velveeta: Swiss and American.
In 1927, the Velveeta Cheese Company was purchased by Kraft Foods Inc. Kraft marketed Velveeta as a nutritious product, highlighting the addition of whey and its potential health benefits. The company even sponsored a research study at Rutgers University to confirm the product's nutritional advantages. This strategy paid off, and in 1931, the American Medical Association gave Velveeta its seal of approval, citing its nutritional value in building "firm flesh."
Velveeta's popularity continued to grow throughout the 1930s, 1940s, and beyond. It has since been expanded into a line of products, including cheesy bites, macaroni and cheese, and cheesy skillets. While it may not be considered "real cheese" by some, Velveeta has become a beloved and iconic part of American food culture, known for its creamy texture, long shelf life, and versatility in recipes such as queso dip and grilled cheese sandwiches.
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It's made from milk, whey, and other substances
Velveeta is a brand name for a processed cheese product, similar to American cheese. It was invented in 1918 by Swiss immigrant Emil Frey, an employee at the Monroe Cheese Company in Monroe, New York. The company was facing financial problems due to the waste generated from broken Swiss cheese wheels, and Frey was tasked with finding a solution. Over two years, he worked on a process to repurpose the broken cheese bits and cheese byproducts, eventually creating a cheese blend that would become Velveeta. The name was chosen to convey its velvety smooth texture and meltability.
While it may look, smell, and taste like cheese, Velveeta is technically classified as a "pasteurized process cheese product" or a "pasteurized prepared cheese product". The distinction arose because, despite containing some of the same ingredients as cheese, such as milk and cheese culture, it has additional processed ingredients that do not fall within the legal definition of "cheese". In 2002, the Food and Drug Administration (FDA) issued a warning to Kraft, the company that owns Velveeta, to change its packaging, which falsely described the product as a "pasteurized process cheese spread".
Velveeta's ingredients, as listed by Kraft, include milk, canola oil, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and small amounts of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture.
So, to answer the question, yes, Velveeta is made from milk, whey, and other substances. It is a processed cheese product that has been engineered to have a smooth and creamy texture, optimal meltability, and a long shelf life.
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It's not considered real cheese
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 by Emil Frey, an employee of the Monroe Cheese Company in Monroe, New York. The company was facing issues with broken Swiss cheese wheels from a Pennsylvania factory, which resulted in financial losses. Frey aimed to address this problem by creating a solution that utilized the broken cheese pieces. He spent two years working on a process to make use of them and eventually created a blend of cheese byproducts with the broken cheese bits, which became known as Velveeta. The name was chosen to convey its velvety smooth texture and meltability.
While it may look, smell, and taste like cheese, Velveeta is not considered "real cheese" by the Food and Drug Administration (FDA). In 2002, the FDA issued a warning letter to Kraft, stating that the product could not be accurately described as a "pasteurized process cheese spread." The issue arose due to the presence of milk protein concentrate (MPC) in the ingredients, which took the product outside the FDA's definitions of cheese. As a result, Velveeta is now labeled as a ""pasteurized prepared cheese product" in the United States, a term that remains undefined by the FDA.
The distinction between Velveeta and real cheese lies in the ingredients and the way it is prepared. While it contains some elements of cheese, such as milk and cheese culture, it also includes various processed ingredients that do not fall within the legal definition of "cheese." The product has a long list of ingredients, including milk, water, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and other additives. In comparison, the ingredient list for most cheeses is typically limited to milk, rennet, and occasionally a small amount of salt.
Velveeta's processing and ingredients lead to a notable difference in its lactose content compared to real cheese. It has a higher lactose volume, with 9.3% lactose, while actual cheeses like Swiss, Roquefort, or Stilton have significantly lower lactose levels. Additionally, the absence of natural cheesemaking processes further distinguishes Velveeta from traditional cheese.
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It's a popular ingredient in dips and sauces
While it is not technically considered a "real cheese", Velveeta is a popular ingredient in dips and sauces. Its creamy texture and meltability make it a go-to choice for queso dips and mac and cheese. In fact, it was originally created as a way to repurpose cheese scraps and byproducts, resulting in a product that melts smoothly and has a long shelf life.
Velveeta's ability to melt seamlessly makes it a versatile ingredient in various recipes. It can be used in grilled cheese sandwiches, added to dips for a creamier texture, or even poured over toasted peanut butter and pickle sandwiches as a sauce. Its mild taste and bright orange hue have made it a staple in many American kitchens, often passed down through generations.
The popularity of Velveeta in dips and sauces can be attributed to its unique characteristics. Unlike traditional cheeses that can dry out and crack, Velveeta maintains a creamy consistency, making it ideal for creating smooth and indulgent dishes. Its ability to blend seamlessly with other ingredients enhances its appeal as a sauce or dip base.
Velveeta's role as a dip or sauce ingredient is also influenced by its marketing. Kraft, the company that acquired the Velveeta brand, strategically positioned it as a "healthier" cheese option for those watching their figures or seeking a milder cheese. This marketing angle helped differentiate it from their other product, Kraft Singles, and expanded its usage in sauces and dips.
While some may debate whether Velveeta is real cheese, its popularity in dips and sauces is undeniable. Its unique characteristics, ease of use, and versatility have made it a beloved ingredient in American cuisine, especially when it comes to creating creamy and indulgent dips and sauces.
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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 by Emil Frey of the Monroe Cheese Company in Monroe, New York.
While Velveeta may look, smell, and taste like cheese, it is not technically classified as cheese. It is considered a "pasteurized process cheese product" or a ""pasteurized prepared cheese product". It contains some of the same ingredients as cheese, such as milk and cheese culture, but also has many processed ingredients that do not fall within the legal definition of "cheese".
The ingredients of Velveeta include milk, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture.
If you are looking for a similar "pasteurized prepared cheese product", you can look for other brands with similar labels. If you want a substitute made of "real cheese", a mixture of cheeses like cheddar, jack, and fontina, or American and pepper jack, may result in a similar flavor and creaminess.
