Velveeta

Velveeta does not fit into the fresh or frozen category of food, because it is neither picked nor frozen. It was invented by Emil Frey back during 1918. It is smooth and creamy, melts like a dream, and is one of the truly all-American foods. It was a pantry staple during the 1950s and lives on today. We grew up on many grilled cheese sandwiches made with Velveeta.

Real cheese was originally a part of the recipe, but today it is primarily milk protein concentrate and whey protein concentrate mixed with fat, milk, preservatives, and stabilizers, which the US FDA does not officially recognize as cheese. In 2002, the company was forced to change its official designation from Pasteurized Process Cheese Spread to Pasteurized Recipe Cheese Product.

During the 1920s Velveeta was advertised as a health food, and several years later it became the first cheese product to gain the American Medical Association’s seal of approval.

Like cream cheese, Velveeta contains both whey and curd, resulting in a creamier product. The whey is drained off of most cheeses, which are made from the resulting curd. Despite the fact that Velveeta is not a true cheese, it is a good source of CLA, containing more than most whole milk cheddar cheeses. It is also a good source of calcium

Today, Velveeta has more than thirty varieties. Its Kraft website calls it 'liquid gold'. It also comes in slices for easy grilled cheese sandwiches. There are the popular shells and cheese as well as variations including broccoli rotini and cheese, Nacho Supreme Cheese Skillets, Cheese Bacon Scalloped Potatoes, and Cheesy Chili Cornbread Casserole. among others. Its website even has a recipe for creamy Velveeta fudge. The many varieties of Velveeta cheese dips have long been a favorite for game day snacking.