Frederic Melton
Velveeta is a brand name for a processed cheese product with a soft, springy, and meltable consistency. It was originally made from real cheese, but today, it is mainly made from whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. Its ingredients give it a long shelf life, which is why it is often found on supermarket shelves instead of the refrigerated section. Its meltability and mild flavour make it a popular ingredient in dishes such as queso dip, mac and cheese, grilled cheese sandwiches, and fudge. So, is it real cheese or plastic? The answer is complicated.
| Characteristics | Values |
|---|---|
| Main ingredients | whey, milk solids, emulsifying agents, milk protein concentrate, preservatives, canola oil, milkfat, sodium phosphate, salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, cheese culture |
| Consistency | Soft, springy |
| Flavor | Mild |
| Color | Bright orange |
| Texture | Smooth |
| Melting properties | Melts smoothly and creamily |
| Lactose content | 9.3% |
| Calcium content | 13% of daily value per ounce |
| Shelf life | Up to 8 weeks after opening |
| FDA classification | Pasteurized prepared cheese product |
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What You'll Learn
Velveeta's ingredients
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 name Velveeta was intended to connote a "velvety smooth" product.
Some of the ingredients in Velveeta have raised concerns among health-conscious consumers. For example, canola oil and milk protein concentrate may contribute small amounts of unhealthy artificial trans fats. Calcium phosphate, sodium phosphates, enzymes, and sodium alginate are additives that are considered to be of moderate to lower concern in food.
Despite the debates about whether Velveeta is "real cheese", it remains a popular product, especially for dishes like queso dip and macaroni and cheese.
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Velveeta's history
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, a former employee of the Neuesswanders Cheese Factory, was hired by the new owners of the Monroe Cheese Co., Adolphe Tode and Ferdinand Wolfe, in 1888. While working at the Monroe Cheese Factory, Frey created Liederkranz cheese, an American-made version of the particularly odoriferous semi-soft cow's milk cheese, Limburger. Liederkranz was extremely successful, but the Monroe Cheese Company ultimately fell into financial problems, resulting in the foreclosure of the property in 1891. The business was then bought by Jacob Weisl, a New York City grocer.
Weisl set up a second factory in Covington, Pennsylvania, that made mostly Swiss cheese. He would send the broken pieces of cheese to Monroe, hoping to find a way to prevent waste. It was during this time that Frey began taking broken pieces of cheese back to his house, where he spent two years working on a process to make use of them. In 1918, he had his breakthrough, mixing cheese byproducts with the broken cheese bits to form a cheese blend that would become known as Velveeta. The name Velveeta was intended to connote a "velvety smooth" product and its ability to melt smoothly.
On February 14, 1923, Frey incorporated a separate Velveeta company independent from the Monroe Cheese Co. In 1925, the Velveeta Cheese Company received a patent for its two varieties, American and Swiss, and was purchased by Kraft Foods Inc. in 1927. In 1930, Velveeta became the first cheese product to gain the American Medical Association's seal of approval. It was reformulated in 1953 as a "cheese spread"; however, as of 2002, Velveeta is labeled in the United States as a "pasteurized prepared cheese product", a term not defined by the FDA.
Velveeta gained popularity during the Great Depression and World War II as an affordable source of protein and a way to repurpose leftovers. Today, it remains a pantry staple for the same reasons and is known for its use in dips, macaroni and cheese, and grilled cheese sandwiches.
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Is Velveeta 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. The company was later purchased by Kraft Foods Inc. in 1927.
Velveeta was originally made from real cheese, specifically a blend of Colby, Swiss, and Cheddar, along with an emulsifier. Today, it is made from whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. While it still contains some elements of cheese, it is not technically considered real cheese by the FDA. The FDA has classified it as a "processed cheese product" and requires that it contain at least 51% cheese.
Velveeta's key characteristic is its smooth and springy melting quality, which is achieved through the use of emulsifiers that weaken the molecular bonds holding the milk proteins together. This gives it a consistency that allows it to hold together when melted, making it ideal for cheese dips, grilled cheese sandwiches, mac and cheese, and other dishes.
Despite the debate over whether it is real cheese or not, Velveeta remains a popular and beloved food product, known for its mild flavor, distinctive orange color, and melting properties. It has become a staple in many households and is often used as an ingredient in various recipes.
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Velveeta's recipes
Velveeta is a brand name for a processed cheese product similar to American cheese. It was invented in 1918 by an employee of the Monroe Cheese Company in Monroe, New York. While it was originally made from real cheese, today, it is primarily made from whey protein concentrate, milk protein concentrate, milk, fat, and preservatives.
Despite the debate around whether Velveeta is "real cheese", it has a wide range of culinary uses. Here are some recipes that use Velveeta as an ingredient:
Macaroni and Cheese
Velveeta can be used to make a simple stovetop macaroni and cheese dish. To elevate this classic, you can add jalapenos and bacon, or even deep-fry the macaroni and cheese for a crispy coating.
Dips
Velveeta is a great ingredient for creating creamy dips. You can combine it with chorizo sausage, Rotel, and cream cheese for a crowd-pleasing dip. For a spicy option, add chili powder, cayenne, and Worcestershire sauce.
Potato Casserole
Velveeta can be used to make a creamy cheese sauce for a potato casserole. This dish is often served as a side with grilled steak and other meats.
Tortilla Soup
Velveeta adds a rich, cheesy flavor to tortilla soup. This super-rich soup is a unique way to use Velveeta and is sure to be a crowd-pleaser.
Queso Dip
Velveeta is often used as an ingredient in chile con queso, a famous dip that is perfect for parties and tailgating.
Sandwiches
Velveeta can be used as a spread for sandwiches, adding a creamy, cheesy flavor. It can also be melted and used as a filling for grilled cheese sandwiches.
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Velveeta's nutritional value
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. Today, it is primarily made from whey protein concentrate, milk protein concentrate, milk, fat, and preservatives.
While the product contains real milk, it is not considered "real cheese" by the Food and Drug Administration (FDA) standards due to the presence of milk protein concentrate (MPC) in its ingredients. As a result, Kraft, the company that owns the Velveeta brand, was forced to change its label from "'cheese spread' to "pasteurized prepared cheese product."
Despite not being classified as real cheese, Velveeta has a rich, savory taste and a supremely creamy texture that has made it a popular ingredient in various dishes, such as chile con queso, grilled cheese sandwiches, macaroni and cheese, and queso dips.
In terms of nutritional value, a 16-oz block of Velveeta Original Pasteurized Recipe Cheese Product contains the following ingredients:
- Skim milk
- Milk
- Canola oil
- Milk protein concentrate
- Sodium phosphate
- Modified food starch
- Whey protein concentrate
- Maltodextrin
- Whey
- Salt
- Calcium phosphate
- Lactic acid
- Sorbic acid as a preservative
- Milkfat
- Sodium alginate
- Sodium citrate
- Enzymes
- Apocarotenal and annatto (color)
- Cheese culture
- Vitamin A palmitate
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Frequently asked questions
No, Velveeta is not made from plastic. It is a brand name for a processed cheese product similar to American cheese.
The original process for making Velveeta involved blending 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 emulsifiers in Velveeta 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 melted. This structure extends the product's shelf life, which is why it is often found on supermarket shelves instead of the refrigerated section.
Velveeta was invented in 1918 by Emil Frey, an employee at the Monroe Cheese Factory in New York. It was first introduced in the 1920s and was made from real cheese at the time.
Velveeta is commonly used in dishes such as queso dip, mac and cheese, grilled cheese sandwiches, stuffed peppers, casseroles, soups, and even fudge. Its melting properties and mild flavor make it a popular ingredient in various recipes.
