Cheese is mysterious on many levels, from medieval monastery cheesesto Tibetan yak curds, Indian paneer, and countless unique cheeses from France and across Europe. America has its own share, with small artisan cheesemakers on the rise, and states like Wisconsin reportedly doling out at least 2 billion pounds of cheese every single year. But ask anyone to name a uniquely American cheese, and it's likely that the ultra-processed cheesy Velveeta gets a mention. It's one of those ever-present, widely distributed, and wildly popular "cheeses" perched on grocery shelves across the nation. But is calling it a cheese even accurate?
The answer to that is a bit nuanced, but Velveeta in its current form is inherently (and unfortunately) not a real cheese. By the defining standards of the FDA, it's instead classified as a "pasteurized process cheese product." This is a 2002 re-classification from its former grouping amongst items considered "cheese spreads." Earlier still, at its very beginning in 1918, it actually was a genuine cheese, albeit one made from scraps of various cheeses such as cheddar, Colby, and Swiss, plus an emulsifier. Little of that applies in today's version of Velveeta.
Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture. It also contains whey, canola oil, milk protein concentrate, modified starch, salt and a string of other additivesfor things like preservation, its bold orange color, and that velvety smooth texture from which its name derives.
Regardless of what's on the ingredient list, and despite it being a cheese "product" rather than actual cheese, Velveeta continues to get lots of love. For decades, it's been part of a cherished tradition of making aqueso dipwith diced Ro*Tel tomatoes and chilies for tailgating parties. The magic is its luscious meltability which, unlike real cheese, doesn't separate when heated.
Perhaps nostalgia keeps the love lights burning for Velveeta, with its happy-sunshine color and gooey warmth. But Kraft, which bought the Velveeta brand in 1927, keeps things fresh with new incarnations of the longtime American favorite. It now offers a line called Cheesy Bowls with microwavable pasta dishes such as chicken alfredo, bacon mac & cheese, and lasagna with meat and creamy Velveeta sauce. There's also one-pan skillet Velveeta dinner kits, shredded Velveeta, sauce packets, and various new flavors of Velveeta slices for making easy grilled cheese sandwiches and casseroles.
Those who adore Velveeta in all its faux-cheese glory may or may not embrace the ventures into new territory. But it's likely here to stay, per annual sales. Though Velveeta revenue appeared to be sliding in 2018 and 2019, still holding around the $1 billion mark, it shot up again in 2020. Kraft in its dubious marketing wisdom even introduced a cheese-scented Velveeta nail polishand a Veltini martini created with, you guessed it, cheese-infused vodka. And let's not forget theVelveeta and Compartés Chocolate Truffle collaboration.
Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, ...
Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese. However, it does contain many of the same ingredients that make cheese, namely milk and cheese culture.
Originally, Velveeta was made from real cheese, but that is no longer the case. In 2002, the FDA issued a warning to Kraft that Velveeta was inaccurately being sold under the label of "pasteurized process cheese spread." Since then, the labels have been changed.
But here's the spooky thing: Kraft Singles isn't actually cheese. Legally, it can't be called or classified that because it contains less than 51% cheese. Instead, Kraft Singles is a processed amalgamation of pasteurized milk by-products. Maybe this doesn't come as a surprised.
No, there's no plastic. But there are emulsifiers that bind the cheese's components tightly and do not lose their hold with a sudden increase in temperature. They do, however, let go with prolonged heating at a lower temperature. There is nothing devilish here, just some clever chemistry.
Unopened packages of VELVEETA are shelf-stable and should be stored in a cool, dry place up until the date stamped on the package. Opened packages should be wrapped tightly in plastic wrap and refrigerated. For the best results, be sure to use within 8 weeks after opening.
Velveeta typically remains good to eat eight weeks after opening, however, to remain on the safe side, you must check if it smells off or has grown mold. Other than that, it should be safe to eat! Looks like Velveeta has enough preservatives to be good for about 6 months after the expiration date.
Velveeta isn't exactly American cheese, but it's pretty close. Much like the Kraft singles, it's made up of mixtures of old cheeses, all of which are processed with emulsifiers, which hold it together, and then processed to give it that perfect meltiness.
But since those November hikes, Kraft Heinz said in the letter, it has faced “constrained supply, logistic bottlenecks and weather-driven crop losses.” The company's costs have increased, including on raw ingredients and freight, leading it to bump prices yet again.
If you've ever tasted what's known as “government cheese,” you won't soon forget it. Its flavor was described as somewhere between Velveeta and American cheese and smacked of humiliation or gratitude for the people who couldn't afford not to eat it. Its color, an almost neon orange, was eye-catching.
According to the FDA, American cheese is not real cheese. The organization refers to American cheese as a “pasteurized process cheese,” which means that it only needs to have a minimum of 51% real cheese and can be combined with other ingredients including milk, skim milk, buttermilk, cream and whey proteins.
Boar's Head American Cheese is a pasteurized process cheese that is made with 100% cheddar cheese for smooth textured cheese with amazing melting qualities. Boar's Head American Cheese is great for hot and cold applications alike.
Sargento® Creamery Sliced Cheddar is always sliced from 100% real, natural cheese. The 6-ounce package of Sargento® Creamery Sliced Cheddar contains 10 slices of cheese.
The nutritional value of processed cheese is generally similar to that of natural cheese, although it has usually a higher sodium content than the latter but this can be reduced (see Chapter 46). Reducing the fat content of processed cheese has less undesirable consequences than for natural cheese.
Cellulose - wood shavings - is added to keep the product's powdery consistency, along with potassium sorbate and cheese cultures. As Forbes food writer Larry Olmsted points out in this in-depth article about Parmesan cheese, Kraft's version is 100 percent grated but definitely not 100 percent cheese."
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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