Bushra Griffith
Velveeta is a popular processed cheese product with a soft, springy consistency, a smooth melt, a mild flavour, and a distinctive orange colour. It was first created in 1918 by Swiss immigrant Emil Frey, an employee at the Monroe Cheese Factory in New York, as a way to repurpose broken cheese wheels and byproducts. While it is not technically considered a real cheese, it is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. Its closest relative in terms of flavour is probably American cheese, but it is also similar to Cheez Whiz.
| Characteristics | Values |
|---|---|
| Brand name | Velveeta |
| Invented | 1918 |
| Inventor | Emil Frey |
| Company | Monroe Cheese Company |
| Advertised varieties | Swiss and American |
| Current owner | Kraft Foods Inc. |
| Ingredients | Milk, canola oil, 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 |
| Labelled as | Pasteurized prepared cheese product |
| Texture | Soft, springy, smooth, creamy |
| Taste | Mild |
| Colour | Orange-yellow, orange |
| Melting quality | Smooth |
| Substitutes | American cheese, Cheez-Whiz |
| Used in | Mac and cheese, queso dip, stuffed peppers, casseroles, soups, fudge, grilled cheese sandwiches |
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What You'll Learn
Velveeta is a brand name for a processed cheese product
Velveeta is known for its soft, springy consistency, smooth melting properties, mild flavour, and distinctive orange colour. Its key characteristic is its ability to melt smoothly, making it ideal for use in dips, sauces, and casseroles. It is commonly used as a cheese sauce for macaroni and cheese, grilled cheese sandwiches, and queso dip.
While it may look, smell, and taste like cheese, Velveeta is not considered "real cheese" by the Food and Drug Administration (FDA). Since 2002, it has been labelled as a "pasteurized prepared cheese product" in the United States. The FDA's classification is due to Velveeta's ingredients and preparation methods, which include the use of processed ingredients that do not fit the legal definition of "cheese".
Velveeta is a popular brand, with a long history in American culture, and is known for its versatility and ease of use in various recipes. It gained popularity during the Great Depression and World War II as an affordable source of protein and a way to extend the shelf life of cheese. Today, it remains a staple in many households, loved by some and hated by others.
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It is similar to American cheese
Velveeta is a brand name for a processed cheese product that is similar to American cheese. It was first invented in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. The company was later purchased by Kraft Foods in 1927.
Velveeta is often used in recipes such as mac and cheese, queso dip, casseroles, soups, and even fudge. Its key characteristic is its smooth and consistent melting quality, which is due to the emulsifying salts in its blend of cheese and other dairy products. This is in contrast to ordinary high-fat cheeses such as cheddar, which tend to separate when heated.
Velveeta's mild flavor and soft, springy consistency also make it comparable to American cheese. Its distinct orange-yellow color is another similarity it shares with American cheese, which is often sold in individually wrapped slices or at the deli counter.
While Velveeta is not technically considered real cheese by the Food and Drug Administration (FDA), it does contain many of the same ingredients as cheese, such as milk and cheese culture. It is also labeled as a "pasteurized prepared cheese product" or "pasteurized process cheese product."
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It is not considered a real cheese
Velveeta is not considered a real cheese. It is a processed cheese product, made by the Kraft Foods company, which consists of a blend of cheese and other dairy products along with emulsifying salts. These emulsifiers both hold the product together and also assist in smooth melting. When an ordinary high-fat cheese such as cheddar is heated, it quickly separates into coagulated strands of protein surrounded by pools of fat. However, 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 and not in the refrigerated section.
Velveeta was initially developed as a way to stretch surplus cheese and prevent waste. It was invented in 1918 by Emil Frey, a Swiss immigrant and employee at the Monroe Cheese Factory, as a way to conserve the runoff waste of their imperfect cheese wheels. Its name is meant to convey its velvety meltability.
Velveeta gained popularity during the Great Depression and World War II as an affordable source of protein and a way to repurpose leftovers. It remains a pantry staple for the same reasons today. While it may look, smell, and taste like cheese, it is technically classified as a "pasteurized process cheese product". The Food and Drug Administration (FDA) does not consider it real cheese because of its ingredients and preparation method. It does contain many of the same ingredients as cheese, such as milk and cheese culture, but it also has a lot of other processed ingredients that do not fall within the legal definition of "cheese".
In 2002, the FDA issued a warning 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. As a result, Kraft was forced to change its label from "cheese spread" to "cheese product".
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It is made from milk, whey, and other processed ingredients
Velveeta is a brand name for a processed cheese product, similar to American cheese. It was initially developed as a way to stretch surplus cheese and repurpose cheese scraps and byproducts. The name Velveeta is meant to convey its velvety texture and meltability. It was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York. The company was later incorporated as the Velveeta Cheese Company in 1923 and was purchased by Kraft Foods Inc. in 1927.
Velveeta is made from milk, whey, and other processed ingredients. The full list of ingredients includes milk, canola oil, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture. The inclusion of these processed ingredients means that the Food and Drug Administration (FDA) does not consider it real cheese. However, it does contain many of the same ingredients that make cheese, such as milk and cheese culture.
The key characteristic of Velveeta is its smooth and consistent melting quality, which is achieved through the use of emulsifying agents. When ordinary high-fat cheese, such as cheddar, is heated, it separates into coagulated strands of protein surrounded by pools of fat. In contrast, the emulsifiers in Velveeta ensure that it holds together and retains its smooth consistency when melted. This quality makes it a popular ingredient in recipes such as queso dip, mac and cheese, casseroles, soups, and even fudge.
Velveeta is also known for its mild flavour and distinctive orange or orange-yellow colour. Its long shelf life is another advantage, as unopened packages can be safely stored in a cool, dry place until the date stamped on the package. Once opened, it should be wrapped tightly in plastic wrap and refrigerated, where it will keep for up to eight weeks.
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It is a popular substitute for cheddar in dishes like queso and mac and cheese
Velveeta is a popular substitute for cheddar in dishes like queso and mac and cheese. This is because of its mild flavour and smooth, creamy texture. It is also a good melting cheese, which makes it perfect for these kinds of dishes.
Velveeta is a brand name for a processed cheese product, similar to American cheese. It was first invented in 1918 by the Monroe Cheese Company in New York, as a way to repurpose cheese scraps and byproducts. The name Velveeta comes from its velvety texture once melted.
While it may not be considered a 'real cheese' by the FDA, it is made from many of the same ingredients, including milk and cheese culture. It also contains other processed ingredients, such as whey, milk protein concentrate, and emulsifying salts, which give it its distinctive texture and long shelf life.
Because of its unique properties, Velveeta is a popular substitute for cheddar in dishes like mac and cheese and queso. Its mild flavour and smooth, creamy texture make it a good melting cheese, which is essential for these types of dishes. Velveeta is also shelf-stable, so it can be stored in a cool, dry place until opened, which adds to its convenience.
When substituting Velveeta for cheddar in recipes, it is important to consider the other ingredients and adjust as needed. For example, in a dish like mac and cheese, the sauce needs to be able to coat the pasta evenly, so the melting properties of Velveeta are key. In a dish like queso, the dip should be smooth and creamy, so again, the melting properties of Velveeta are important.
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Frequently asked questions
No, Velveeta is not real cheese. It is a "pasteurized process cheese product" or a processed cheese product. It is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture.
Velveeta is a type of American cheese. It was initially developed as a way to stretch surplus cheese and has been around for more than a century. It is similar to other processed cheese products like Cheez Whiz.
Velveeta is commonly used in dishes such as mac and cheese, queso dip, stuffed peppers, casseroles, soups, and even fudge. Its key characteristic is its smooth and consistent melting quality, so it is ideal for recipes where the cheese needs to melt and coat other ingredients evenly.
