Frederic Melton
Velveeta is a popular brand of processed cheese product with a soft, springy consistency, mild flavor, and distinctive orange color. It was first invented in the early 1900s as a way of extending the shelf life of cheese and became popular in the 1930s. Velveeta is known for its smooth melting quality and is commonly used in recipes such as queso dip, mac and cheese, grilled cheese sandwiches, casseroles, and soups. It is sold in blocks, slices, or as a cheese sauce and can be found in the grocery store aisle rather than the refrigerated section due to its long shelf life.
| Characteristics | Values |
|---|---|
| Brand name | Velveeta |
| Invented | 1918 |
| Inventor | Emil Frey |
| Company | Monroe Cheese Company |
| 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 |
| Type | Processed cheese product |
| Texture | Soft, springy, smooth, fluid |
| Taste | Mild |
| Colour | Orange |
| Melting quality | Smooth |
| Advertised varieties | Swiss and American |
| Uses | Chile con queso, grilled cheese sandwiches, macaroni and cheese, cheesy skillets, cheese dips, casseroles, soups, fudge, stuffed peppers, grilled cheese sandwiches, cheese sauce |
| Substitutes | American cheese, Cheez-Whiz |
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What You'll Learn
Velveeta's smooth melting quality
Velveeta is a popular brand of processed cheese product with a soft, springy consistency, mild flavour, and distinctive orange colour. Its key characteristic is its ability to melt smoothly without separating or clumping. This is due to the emulsifiers in the cheese, which hold the product together and assist in smooth melting.
The smooth melting quality of Velveeta makes it a popular choice for recipes that require melted cheese, such as queso dip, mac and cheese, grilled cheese sandwiches, and casseroles. Its mild flavour and smooth texture make it a versatile ingredient that can be used in a variety of dishes.
Velveeta's ability to melt smoothly without separating makes it a unique product that has gained a loyal following. Its smooth, creamy texture and rich, savoury taste satisfy cravings and elevate any dish. The cheese's melting quality is so well-known that it has become a culinary icon, loved by those who enjoy its indulgent, melty texture.
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Velveeta as a dip and sauce
Velveeta is a popular brand of processed cheese with a soft, springy consistency, a mild flavour, and a distinctive orange colour. Its key characteristic is its ability to melt smoothly without separating or clumping. This makes it ideal for use in dips and sauces.
One of the most popular ways to use Velveeta is in a queso dip, such as the traditional Tex-Mex dish chile con queso, which can be made by combining Velveeta with Ro-Tel, a brand of canned tomatoes with diced chillies. This dip can be made on the stovetop or in a slow cooker and served with tortilla chips. Another popular dip made with Velveeta is a spicy sausage dip, which includes pork sausage, Rotel diced tomatoes and green chillies, and Velveeta. This dip can be made in the microwave and served with tortilla chips, crackers, celery, carrots, or pretzels.
Velveeta can also be used as a sauce for macaroni and cheese, stuffed peppers (also known as "poppers"), casseroles, soups, and even fudge. When used as a sauce, Velveeta adds a rich, savoury taste and a creamy texture to the dish. It can be shredded, cubed, or melted in the microwave to create a smooth, homogeneous sauce.
Velveeta is sold in blocks and can be stored unrefrigerated until opened, making it a convenient option for adding cheese flavour and texture to a variety of dishes.
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Velveeta's ingredients
Velveeta is a brand name for a processed cheese product with a soft, springy consistency, a mild flavour, and a distinctive orange colour. It was first invented in the early 1900s as a way of extending the shelf life of cheese and became popular in the 1930s.
According to the FDA, Velveeta is technically not real cheese but a "pasteurized prepared cheese product". It must contain at least 51% cheese and adhere to regulations prescribing minimum moisture content, fat content, and spreadable temperature (at least 70°F).
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.
The full list of ingredients in Velveeta, as listed by Kraft Foods, is as follows:
- Milk
- Canola oil
- Whey
- Milk protein concentrate
- Milkfat
- Whey protein concentrate
- Sodium phosphate
- 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture
Velveeta's key characteristic is its smooth melting quality, which is due to the emulsifiers that hold the product together and assist in melting without clumping. This structure also contributes to its extended shelf life, allowing it to be stored at room temperature.
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Velveeta's history
Velveeta is a brand name for a processed cheese product with a soft, springy consistency, a mild flavour, and a distinctive orange colour. It was first invented in 1918 by Swiss immigrant Emil Frey of the Monroe Cheese Company in Monroe, New York. Frey aimed to create a product that could utilise broken pieces of cheese, which would otherwise have been wasted. He spent two years working on a process to make use of them, and in 1918, he had his breakthrough, mixing cheese byproducts with the broken cheese bits to form a cheese blend. The name Velveeta was intended to connote a velvety smooth product.
On February 14, 1923, Frey incorporated a separate Velveeta company independent from the Monroe Cheese Co. In 1925, the company advertised two varieties, Swiss and American, and was granted a patent for these. In 1926, the Monroe Cheese Company closed down, and one year later, in 1927, Velveeta was sold to Kraft Foods Inc.
In the 1930s, Velveeta became the first cheese product to gain the American Medical Association's seal of approval. It gained popularity during the Great Depression and World War II as an affordable source of protein and a way to repurpose leftovers. It has since been expanded into a line of products, including cheesy bites, macaroni and cheese, and cheesy skillets.
In 1953, Velveeta was reformulated as a "cheese spread". However, as of 2002, it is labelled in the United States as a "'pasteurized prepared cheese product', a term not defined by the FDA. Today, Velveeta is sold in the United States, Canada, Panama, Hong Kong, the Philippines, and South Korea.
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Velveeta's substitutes
Velveeta is a brand name for a processed cheese product with a soft, springy consistency, mild flavour, and distinctive orange colour. Its key characteristic is its ability to melt smoothly without separating or clumping. Velveeta is typically used in recipes where the cheese needs to melt and melt smoothly, such as queso dip, mac and cheese, casseroles, soups, and grilled cheese sandwiches.
If you're looking for substitutes for Velveeta, there are a few options that can provide similar results in terms of flavour and meltability. Here are some suggestions:
American Cheese
American cheese is a close relative of Velveeta in terms of flavour and texture. It can be purchased in packages of individually wrapped slices or at a deli counter under brands like Boar's Head and Land O'Lakes. American cheese melts well and can be a good substitute in recipes like casseroles or mac and cheese.
Cheez-Whiz
Cheez-Whiz is another product with similar properties to Velveeta. It comes in a can or jar rather than a block or slices. Cheez-Whiz melts smoothly and can be used in recipes where a creamy, melted cheese is required.
Provel
Provel is a blend of Swiss, mozzarella, provolone, and American cheeses. It is a good option for nacho cheese and can also be used in dips or other melted cheese applications.
Cheddar, Mozzarella, and Parmesan Blend
A combination of cheddar, mozzarella, and parmesan cheeses with some milk can create a creamy and flavourful substitute for Velveeta in mac and cheese or other recipes. This blend provides a good balance of flavour and creaminess.
Boursin or Cream Cheese
For extra creamy recipes, Boursin or cream cheese can be used as a substitute for Velveeta. These cheeses add a rich and creamy texture to dishes like mac and cheese or dips.
Other Melting Cheeses
Other melting cheeses such as Swiss, sharp cheddar, extra sharp cheddar, pepper jack, fontina, or a blend of cheddars can also be used as substitutes for Velveeta. These cheeses melt well and can be combined with milk to create a creamy sauce for mac and cheese or other dishes.
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Frequently asked questions
A serving of Velveeta cheese is 16 oz.
Velveeta is a brand name for a processed cheese product with a soft, springy consistency, mild flavor, and distinctive orange color. It was first invented in the early 1900s as a way of extending the shelf life of cheese.
The ingredients in Velveeta cheese vary slightly depending on the type, but they include milk, whey, milk protein concentrate, canola oil, and cheese culture.
