Cheese Quote of the Week . . .

"Well, many's the long night I've dreamed of cheese -- toasted, mostly . . . "
-- Robert Louis Stevenson

Monday, July 12, 2010

Eating Her Curds and Whey . . .

Well, we've done an entry on cheese curds -- maybe it's time to do one on that strange, mysterious product . . . Velveeta. Prompted by Jack's grandfather, who for some reason harbors fond memories of this odd product, we decided to dig in.

According to Wikipedia, this stuff (described as a "pasteurized prepared cheese product") was first invented in 1918 by a Swiss immigrant (does that make it another kind of Swiss cheese?) working for the Monroe Cheese Company. By 1927, Kraft owned it. But let's face it, you don't want to know this stuff -- you want to know what's in it.

Well, milk and whey (that would be the other food item in Little Miss Muffet's bowl) both play a part in various forms. So it's sort of cheese-like, if you consider the "milk plasma that remains after milk has been curdled and strained" cheese.

Jack had his first taste of Velveeta last weekend - check out his expression! But actually his assessment was, "yummy, salty plasticity," which is somewhat positive -- although he does add that it's, "unnervingly soft." The scent is something akin to Cheese Whiz.

If Velveeta has a virtue, it's probably that it melts easily and evenly. Kraft has a pretty cool Velveeta section -- it even has videos!


  1. Love velveeta...hoping for a Fat Free version (he he) Of course, then it wouldn't taste good. :-(

  2. Velveeta is amazing as a spicy cheese dip when combined with Rotel and heated up!!! It also makes great mac and cheese - or so I'm told - love this week's blog!!! Keep up the great work you two Cheeseheads!

  3. I thought the two of you might be interested in this...