You see… something about that stuff has just always reminded me of plastic. Like those individually wrapped slices of yellow-orange cheese my mother used to buy at the local A & P when we were kids that were of the same ilk. Plastic-y. bleh.
Oh, my mouth was so happy when on occasion I’d be invited to stay at my friends house just down the street for lunch. They had the real sliced cheese asked for at the deli counter and those sandwiches on Pepperidge Farm bread were just delightful. To be fair, my mom worked full time and probably didn’t want to spend the time standing in line at the deli counter when she could grab that prewrapped slice package quick as lightning right off the shelf.
Yesterday, many of you shared FOND memories of -Velveeta- and still use it in some of your treasured recipes. I’m a little embarassed to tell you I had no idea what “Queso” was and I actually had to google it. Knock me over with a feather! I’ve had it! I’ve even made it!… although I just call it Mexican dip with nachos and now that I know what Ro-Tel is I probably won’t dice my own tomatoes, peppers onions. Being really real here, it’s true I have used Velveeta maybe four times in my life because the recipe called for it and I didn’t want to F it up. But I couldn’t help but think… oh, boy, we’re really eating CRAP today… is there even any CHEESE in this stuff?
Turns out, there is.
So..I finally decided after so much praise from some of you, that I oughta do some research before my cheese snobbery gets me in some trouble. Keeping it real, isn’t that what I blather on about right here on this blog?
Here’s the Velveeta story according to Wikipedia-
Velveeta is a processed cheese product having a taste that is identified as a type of American Cheese with a texture that is softer and smoother. (PLASTICY… just saying) It was invented in 1908 by Caleb Hommel of the Monroe Cheese Company NY . The Velveeta Cheese Company sold it to KRAFT Foods in 1927. The product was advertised for its nutrition. (go figure!) According to Kraft’s website, in the 1930s, Velveeta became the first cheese product to gain the American Medical Associations seal of approval ( get out of town!) It was reformulated in 1953 as a cheese spread. Velveeta is labeled in the US as a “Pasteurized Recipe Cheese Product”. The name “Velveeta” is intended to connote a Velvety smooth edible product. Smoothness and melt ability are promoted as its properties that result by reincorporating the whey with the curd.
Ingredients: Milk, water, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, contains 2% or less of: Salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apogarotenal, annato, cheese culture.
I have discovered that while it’s true that Velveeta is a real cheese PRODUCT – it is high in calories, fat and sodium if you look at the overall content of that package, not just the “serving size”.. which is one little slice. So, while you won’t kill yourself using Velveeta in your favorite occasional Queso, if you’re a regular consumer of the stuff, you’re better off Health-wise buying a -real- cheddar version for your Queso, broccoli casseroles or grilled cheese.
…although, consumers might kill you trying to get at the stuff if you’re found with it in your possession… you do know the cheesepacolypse is upon us, don’t you?
– Just sayin.
