Is Velveeta real cheese or a cheese food product?
AmandaMarx
someone told me it is a combination of various cheeses. Since I don't have a
package and can't read the ingredients, if anyone knows, I'd appreciate some
clarification. Thanks.
Michel Boucher
<86sr1q$29t0$1...@newssvr04-int.news.prodigy.com>:
>The following is from Kraft .com
>
>VELVEETA contains a blend of natural cheeses and other wholesome
>ingredients
This is not reassuring, Dimitri :-)
--
---------------
"You're soaking in it!" - Madge
To send private mail, get the zed out.
Dimitri
AmandaMarx <amand...@aol.com> wrote in message
news:20000128140156...@ng-cl1.aol.com...
The following is from Kraft .com
VELVEETA contains a blend of natural cheeses and other wholesome
ingredients that
are cooked as the product is made. This cooking process allows VELVEETA to
be shelf
stable for several months. VELVEETA is also formulated within the
parameters of the
Food Research Institute guidelines for shelf stable cheese products. After
opening, it
should be stored in the refrigerator.
Real cheese and other products,
Dimitri
Mark & Susan Kirby
cheese product":
milk, milkfat, skim milk, whey protein concentrate, sodium citrate, salt,
milk protein concentrate, sodium phosphate, sorbic acid as a preservative,
cellulose gum, annatto(color), oleoresin paprika, cheese culture, enzymes.
Happy munching!
Sue
Dimitri
Michel Boucher <alsa...@netcom.ca> wrote in message
news:ljmk4.215509$5r2.5...@tor-nn1.netcom.ca...
> DIMI...@prodigy.net (Dimitri) wrote in
> <86sr1q$29t0$1...@newssvr04-int.news.prodigy.com>:
>
> >The following is from Kraft .com
> >
> >VELVEETA contains a blend of natural cheeses and other wholesome
> >ingredients
>
> This is not reassuring, Dimitri :-)
No it's not, but by law all processed cheese must be 51% real cheese by
weight. It still is a great melting base for quick sauces.
Dimitri
See below from epicurious:
Any of several types of natural cheese that are
PASTEURIZED to lengthen storage life and combined with
emulsifiers to aid smoothness. In some cases
processed cheeses contain added colorings and
preservatives. Products labeled cheese "spreads" or
cheese "foods" contain added liquid for a softer, more
spreadable mixture. According to U.S. government
standards, only 51 percent of the final weight needs to
be cheese. Processed cheeses keep well but lack the
distinctive flavor and texture of natural cheeses.
They're also sometimes referred to as American
cheeses.
Jill McQuown
<86ss3l$79k$1...@bgtnsc02.worldnet.att.net>...
>Ok, here goes (reading the ingredients off Kraft Velveeta Slices "prepared
>cheese product":
>
>milk, milkfat, skim milk, whey protein concentrate, sodium citrate, salt,
>milk protein concentrate, sodium phosphate, sorbic acid as a preservative,
>cellulose gum, annatto(color), oleoresin paprika, cheese culture, enzymes.
>
>Happy munching!
>
>Sue
>
want something that will taste like American cheese, melt evenly and
quickly, and not separate into an 'oil layer' as it cools. Macaroni &
cheese is a case in point. I have tried the recipe for Thomas Jefferson's
"Cheese Pie" from 'The Frugal Gourmet Cooks American'. And while I can
appreciate Jefferson having his cooks melt Cheddar into cooked macaroni, I
cannot stand the resulting oily layer as the cheese separates. Even making
this combined with a basic white sauce resulted in the same separated oily
mess.
But as a whole, I don't use Velveeta a lot. I find anything which describes
itself as "cheese food" to be a bit suspicious.
Jill
Michel Boucher
<86ssis$2kkq$1...@newssvr04-int.news.prodigy.com>:
>> >VELVEETA contains a blend of natural cheeses and other wholesome
>> >ingredients
>>
>> This is not reassuring, Dimitri :-)
>
>No it's not, but by law all processed cheese must be 51% real
>cheese by weight. It still is a great melting base for quick sauces.
>
>Dimitri
>
>See below from epicurious:
>
>According to U.S. government
>standards, only 51 percent of the final weight needs to
>be cheese.
Those are US standards. In Canada, cheese is defined by the amount of
moisture and fat content (not the percentage of actual cheese).
Here is the starting page for Canadian dairy standards (P.C. 1979-3088
as amended by various Standing Order Regulations (SOR) from 1980 to
1998).
http://www.cfia-acia.agr.ca/english/actsregs/dairy/home.html
Michel Boucher
<G9nk4.17321$ln.11...@news4.mia>:
>And while I can appreciate Jefferson having his
>cooks melt Cheddar into cooked macaroni, I cannot stand the
>resulting oily layer as the cheese separates. Even making this
>combined with a basic white sauce resulted in the same separated
>oily mess.
Not for me. But perhaps my cheddar is better than your cheddar ;-) I
usually use older cheddar which tends to have less oil. Also, if you
use rennet coloured cheddar, that might have an effect on oil content.
I've noticed that orange cheddar is usually oily, but proper white
extra old is not.
>But as a whole, I don't use Velveeta a lot. I find anything which
>describes itself as "cheese food" to be a bit suspicious.
My grandfather was fond of Velveeta, but we're talking 1930's here when
it probably was mostly real cheese. He had some every day of his life
for breakfast with toast. He was a grocer before making a mint in the
soft drink business, so he felt obliged to test all the new products he
carried in order to describe to clients. That's how he discovered
Velveeta.
Donna Pattee
Michel Boucher <alsa...@netcom.ca> wrote:
>jmcq...@bellsouth.net (Jill McQuown) wrote in
><G9nk4.17321$ln.11...@news4.mia>:
>
>>And while I can appreciate Jefferson having his
>>cooks melt Cheddar into cooked macaroni, I cannot stand the
>>resulting oily layer as the cheese separates. Even making this
>>combined with a basic white sauce resulted in the same separated
>>oily mess.
>
>Not for me. But perhaps my cheddar is better than your cheddar ;-) I
>usually use older cheddar which tends to have less oil. Also, if you
>use rennet coloured cheddar, that might have an effect on oil content.
>I've noticed that orange cheddar is usually oily, but proper white
>extra old is not.
Most likely, you don't cook your cheddar at as high a temperature as Jill
does. Sounds to me like she is either cooking too long or at too high a
temp and the cheese is curdling. When I took my first food chemistry class
in college, I couldn't understand why cooking those "curds" longer didn't
melt them. Now that I understand the nature of protein, I know :-}
>
>>But as a whole, I don't use Velveeta a lot. I find anything which
>>describes itself as "cheese food" to be a bit suspicious.
>
>My grandfather was fond of Velveeta, but we're talking 1930's here when
>it probably was mostly real cheese. He had some every day of his life
>for breakfast with toast. He was a grocer before making a mint in the
>soft drink business, so he felt obliged to test all the new products he
>carried in order to describe to clients. That's how he discovered
>Velveeta.
My brother used to love Velveeta when he was a kid. Now he knows better :-}
When my daughter was in daycare, she was the only kid who wouldn't touch
Velveeta. While all the other kids had Velveeta sandwiches, mine was eating
aged cheddar.
Beth Thomas
at the grocery? It is by the makers of Velveeta (has a big Velveeta logo at
the top) and is titled...I kid you not!..."Recipes For People Who Eat Food"
So at least the makers of Velveeta consider it food!
I keep meaning to buy it and send it in to Jat Leno for the Headlines
portion of the show, but hate to spend the money on it!
Beth
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:G9nk4.17321$ln.11...@news4.mia...
> Mark & Susan Kirby wrote in message
> <86ss3l$79k$1...@bgtnsc02.worldnet.att.net>...
> >Ok, here goes (reading the ingredients off Kraft Velveeta Slices
"prepared
> >cheese product":
> >
> >milk, milkfat, skim milk, whey protein concentrate, sodium citrate, salt,
> >milk protein concentrate, sodium phosphate, sorbic acid as a
preservative,
> >cellulose gum, annatto(color), oleoresin paprika, cheese culture,
enzymes.
> >
> >Happy munching!
> >
> >Sue
> >
> I use Velveeta (not the slices, but don't see that it matters much) when I
> want something that will taste like American cheese, melt evenly and
> quickly, and not separate into an 'oil layer' as it cools. Macaroni &
> cheese is a case in point. I have tried the recipe for Thomas Jefferson's
> "Cheese Pie" from 'The Frugal Gourmet Cooks American'. And while I can
> appreciate Jefferson having his cooks melt Cheddar into cooked macaroni, I
> cannot stand the resulting oily layer as the cheese separates. Even
making
> this combined with a basic white sauce resulted in the same separated oily
> mess.
>
> But as a whole, I don't use Velveeta a lot. I find anything which
describes
> itself as "cheese food" to be a bit suspicious.
>
> Jill
>
>
AmandaMarx
Thanks for the feedback.
Diane Duane
wrote:
>Has anyone seen the small recipe book that is sold at the checkout counter
>at the grocery? It is by the makers of Velveeta (has a big Velveeta logo at
>the top) and is titled...I kid you not!..."Recipes For People Who Eat Food"
(blink) You should definitely send it to Leno.
Can't you just see its antithesis? "Recipes For People Who Don't Eat Food"!
Like (I suppose) that lady who claims to live on air and sunlight, and not to
have eaten for the past three years. (insert skeptical look here)
Best! -- Diane
Diane Duane / The Owl Springs Partnership
County Wicklow, Ireland
http://www.ibmpcug.co.uk/~owls/index2.html
PENMART10
(AmandaMarx) writes:
>hmmmm...what's the difference between wholesome and unwholesome ingredients.
>Thanks for the feedback.
The "Shits".
No backfeed please.
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Alan Zelt
>
> AmandaMarx <amand...@aol.com> wrote in message
> news:20000128140156...@ng-cl1.aol.com...
> > I was just curious since I always thought Velveeta was not real cheese,
> then
> > someone told me it is a combination of various cheeses. Since I don't
> have a
> > package and can't read the ingredients, if anyone knows, I'd appreciate
> some
> > clarification. Thanks.
>
>
> are cooked as the product is made. This cooking process allows VELVEETA to
> be shelf
> stable for several months. VELVEETA is also formulated within the
> parameters of the
> Food Research Institute guidelines for shelf stable cheese products. After
> opening, it
> should be stored in the refrigerator.
>
> Real cheese and other products,
>
> Dimitri
"milk, milkfat, skim milk, whey protein concentrate, sodium citrate,
salt,
milk protein concentrate, sodium phosphate, sorbic acid as a
preservative,
cellulose gum, annatto(color), oleoresin paprika, cheese culture,
enzymes."
Think I will stick with real cheese.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Jill McQuown
>On Fri, 28 Jan 2000 20:46:17 GMT, "Beth Thomas" <epth...@midsouth.rr.com>
>wrote:
>
>>Has anyone seen the small recipe book that is sold at the checkout counter
>>at the grocery? It is by the makers of Velveeta (has a big Velveeta logo
at
>>the top) and is titled...I kid you not!..."Recipes For People Who Eat
Food"
>
>(blink) You should definitely send it to Leno.
>
>Can't you just see its antithesis? "Recipes For People Who Don't Eat Food"!
>Like (I suppose) that lady who claims to live on air and sunlight, and not
to
>have eaten for the past three years. (insert skeptical look here)
>
>Best! -- Diane
>
Jill
Jill McQuown
>>cooks melt Cheddar into cooked macaroni, I cannot stand the
>>resulting oily layer as the cheese separates. Even making this
>>combined with a basic white sauce resulted in the same separated
>>oily mess.
>
(laughing) It probably is :-)
>usually use older cheddar which tends to have less oil. Also, if you
>use rennet coloured cheddar, that might have an effect on oil content.
>I've noticed that orange cheddar is usually oily, but proper white
>extra old is not.
>
White cheddar is still rather hard to come by where I am. It's just not an
accepted "grocery store norm", even in the deli section. Go figure. I can
find plain brie, flavored brie, fontina, pecorino romano, gruyere, swiss,
plain and flavored feta... but white cheddar? It's like asking if they have
a goat in the stockroom :-)
>>But as a whole, I don't use Velveeta a lot. I find anything which
>>describes itself as "cheese food" to be a bit suspicious.
>
>My grandfather was fond of Velveeta, but we're talking 1930's here when
>it probably was mostly real cheese. He had some every day of his life
>for breakfast with toast. He was a grocer before making a mint in the
>soft drink business, so he felt obliged to test all the new products he
>carried in order to describe to clients. That's how he discovered
>Velveeta.
>
It probably *was* mostly a mixture of cheeses back then. I'd be guessing a
mixture of cheeses to meet the needs of people in the 1930's Depression era.
Nowadays it's "cheese food" (grin) I *do* use it in my Mac & Cheese :-)
Jill
Jill McQuown
>><G9nk4.17321$ln.11...@news4.mia>:
>>
>>>And while I can appreciate Jefferson having his
>>>cooks melt Cheddar into cooked macaroni, I cannot stand the
>>>resulting oily layer as the cheese separates. Even making this
>>>combined with a basic white sauce resulted in the same separated
>>>oily mess.
>>
>>Not for me. But perhaps my cheddar is better than your cheddar ;-) I
>>use rennet coloured cheddar, that might have an effect on oil content.
>>I've noticed that orange cheddar is usually oily, but proper white
>>extra old is not.
>
>does. Sounds to me like she is either cooking too long or at too high a
>temp and the cheese is curdling.
Don't blame me, blame Thomas Jefferson! (smile)
Jill
Dimitri
Alan Zelt <alan...@worldnet.att.net> wrote in message
news:38921EA3...@worldnet.att.net...
> Dimitri wrote:
<SNIP>
>
> "milk, milkfat, skim milk, whey protein concentrate, sodium citrate,
> salt,
> milk protein concentrate, sodium phosphate, sorbic acid as a
> preservative,
> cellulose gum, annatto(color), oleoresin paprika, cheese culture,
> enzymes."
>
> Think I will stick with real cheese.
> --
> Alan
Me too, actually right now I prefer the Black Wax New York Sharp from Trader
Joe's. It has a nice melt and a surprisingly creamy (not crumbly) texture
for a cheddar that sharp. In all fairness I do admit to occasionally using
Velveeta as the base for a 3 minute Chile Con Queso, and it does beat the
hell out of the Campbell's Cheddar Cheese sauce/soup.
But the lady did ask..
Regards,
Dimitri
Alan Zelt
She may have asked, but it was an indelicate question that should only
be asked in private. :)
Elaine Parrish
I'm usually a majority of one when this topic comes up.
Oh, well...
Real cheese comes in three basic categories: Natural, Processed, and
Cold Pack.
Natural cheese is one cheese made in any of the numerous ways that
cheese is made. It includes cheddar, swiss, cottage, farmer etc.
Processed cheese is two or more natural cheeses blended together
by using heat such as smoky bar, jallapeno, caraway, and yes, velveeta.
Cold Pack is two or more cheeses blended together without using heat,
such as port wine.
Processed cheese is the same difference (that's a Southern term :) )
as store-bought milk that has been pasteurized and homogenized. It's
still "real milk" but it is a totally different product than the
product that comes out of a cow.
Elaine
Jim Weir
shared these priceless pearls of wisdom:
. Sigh, cheese should
->not conain oil, but butterfat, which doesn't leech oil.
The only way to leech oil out of cheese is to put the little buggers on the
cheese. On the other hand, heat LEACHES oil out of cheese... {;-)
Jim
Alan Zelt
>
> Hmmm....
>
> Dog food gets fed to dogs...Cat food gets fed to cats...Bird food gets fed
> to birds...Ok, I give up What
> gets fed Cheese food?
>
> Sue Kirby
People without a discriminating taste.
Michel Boucher
<20000128160027...@ng-fs1.aol.com>:
>hmmmm...what's the difference between wholesome and unwholesome
>ingredients. Thanks for the feedback.
The first are said to be good for you, the second are not.
TM & B
<alan...@worldnet.att.net> wrote:
>Dimitri wrote:
>>
>> AmandaMarx <amand...@aol.com> wrote in message
>> news:20000128140156...@ng-cl1.aol.com...
>> > I was just curious since I always thought Velveeta was not real cheese,
>> then
>> > someone told me it is a combination of various cheeses. Since I don't
>> have a
>> > package and can't read the ingredients, if anyone knows, I'd appreciate
>> some
>> > clarification. Thanks.
>>
>> The following is from Kraft .com
>>
>> VELVEETA contains a blend of natural cheeses and other wholesome
>> ingredients that
>> are cooked as the product is made. This cooking process allows VELVEETA to
>> be shelf
>> stable for several months. VELVEETA is also formulated within the
>> parameters of the
>> Food Research Institute guidelines for shelf stable cheese products. After
>> opening, it
>> should be stored in the refrigerator.
>>
>> Real cheese and other products,
>>
>> Dimitri
>
>"milk, milkfat, skim milk, whey protein concentrate, sodium citrate,
>salt,
>milk protein concentrate, sodium phosphate, sorbic acid as a
>preservative,
>cellulose gum, annatto(color), oleoresin paprika, cheese culture,
>enzymes."
>
>Think I will stick with real cheese.
>
>
>--
>alan
>
>Eliminate FINNFAN on reply.
>
>"If you reject the food, ignore the customs, fear the religion, and
>avoid the
>people, you might better stay home."
> --James Michener
So will I. We get Kraft processed cheese slices here in New Zealand.
They are revolting. There are local variations produced here - and
they are equally revolting.
I too stick with real cheese - but only in small isolated amounts
because of the dairy fat. Can't win them all.
TM & B
<jmcq...@bellsouth.net> wrote:
>Mark & Susan Kirby wrote in message
><86ss3l$79k$1...@bgtnsc02.worldnet.att.net>...
>>Ok, here goes (reading the ingredients off Kraft Velveeta Slices "prepared
>>cheese product":
>>
>>milk, milkfat, skim milk, whey protein concentrate, sodium citrate, salt,
>>milk protein concentrate, sodium phosphate, sorbic acid as a preservative,
>>cellulose gum, annatto(color), oleoresin paprika, cheese culture, enzymes.
>>
>>Happy munching!
>>
>>Sue
>>
>I use Velveeta (not the slices, but don't see that it matters much) when I
>want something that will taste like American cheese, melt evenly and
>quickly, and not separate into an 'oil layer' as it cools. Macaroni &
>cheese is a case in point.
I hope you might find the following useful: when I make the sauce
for Macaroni and Cheese I take the saucepan OFF the heat and add
grated cheese at the very end and when the sauce has thickened
somewhat. That way, you won't get an oily mess that separates. The
killer in cooked cheese is the oil that surfaces, but using this
method the cheese simply melts. I have used grated parmesan cheese
this way and it works also. Good luck.
I have tried the recipe for Thomas Jefferson's
>"Cheese Pie" from 'The Frugal Gourmet Cooks American'. And while I can
>appreciate Jefferson having his cooks melt Cheddar into cooked macaroni, I
>cannot stand the resulting oily layer as the cheese separates. Even making
>this combined with a basic white sauce resulted in the same separated oily
>mess.
>
>But as a whole, I don't use Velveeta a lot. I find anything which describes
>itself as "cheese food" to be a bit suspicious.
>
>Jill
>
>
TM & B
wrote:
>jmcq...@bellsouth.net (Jill McQuown) wrote in
><G9nk4.17321$ln.11...@news4.mia>:
>
>>And while I can appreciate Jefferson having his
>>cooks melt Cheddar into cooked macaroni, I cannot stand the
>>resulting oily layer as the cheese separates. Even making this
>>combined with a basic white sauce resulted in the same separated
>>oily mess.
>
>Not for me. But perhaps my cheddar is better than your cheddar ;-) I
>usually use older cheddar which tends to have less oil.
Yes that's absolutely right. The older and more crumbly-dry the less
oil. I use what is called here (in New Zealand) Vintage Tasty
cheddar. You can't slice from the block without it all breaking up.
Wonderful for cooking in macaroni cheese or toasted.
> Also, if you
>use rennet coloured cheddar, that might have an effect on oil content.
>I've noticed that orange cheddar is usually oily, but proper white
>extra old is not.
>
>>But as a whole, I don't use Velveeta a lot. I find anything which
>>describes itself as "cheese food" to be a bit suspicious.
>
>My grandfather was fond of Velveeta, but we're talking 1930's here when
>it probably was mostly real cheese. He had some every day of his life
>for breakfast with toast. He was a grocer before making a mint in the
>soft drink business, so he felt obliged to test all the new products he
>carried in order to describe to clients. That's how he discovered
>Velveeta.
>
maryf(aka pud)
<snip>
> Food Research Institute guidelines for shelf stable cheese products. After
> opening, it
> should be stored in the refrigerator.
>
> Real cheese and other products,
>
> Dimitri
It bounces! :-). Velvetta bounces :-).
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (When I wake up, I'm gonna get
a CAT scan, "the santa clause")
http://home.earthlink.net/~maryf
maryf(aka pud)
>
> jmcq...@bellsouth.net (Jill McQuown) wrote in
> <G9nk4.17321$ln.11...@news4.mia>:
>
> >And while I can appreciate Jefferson having his
> >cooks melt Cheddar into cooked macaroni, I cannot stand the
> >resulting oily layer as the cheese separates. Even making this
> >combined with a basic white sauce resulted in the same separated
> >oily mess.
>
> Not for me. But perhaps my cheddar is better than your cheddar ;-) I
> use rennet coloured cheddar, that might have an effect on oil content.
> I've noticed that orange cheddar is usually oily, but proper white
> extra old is not.
>
Michel's cheese is definitely better! oily cheese is gross (it bounces
ROTFL, sorry). Use a good cheddar, Cabot is good. In general the more
expensive the cheddar cheese, the less oil in it. Sigh, cheese should
not conain oil, but butterfat, which doesn't leech oil.
--
Mark & Susan Kirby
Dog food gets fed to dogs...Cat food gets fed to cats...Bird food gets fed
to birds...Ok, I give up What
gets fed Cheese food?
Sue Kirby
Alan Boles
"maryf(aka pud)" <ma...@earthlink.net> wrote in message
news:389260...@earthlink.net...
> Dimitri wrote:
> <snip>
>
> > Food Research Institute guidelines for shelf stable cheese
products. After
> > opening, it
> > should be stored in the refrigerator.
> >
> > Real cheese and other products,
> >
> > Dimitri
>
> It bounces! :-). Velvetta bounces :-).
>
> Mary f. <No Kitty! it's MY POT PIE!>
> _ _
> ( \ / )
> |\ ) ) _,,,/ (,,_
> /, . '`~ ~-. ;-;;,_
> |,4) -,_. , ( `'-'
> '-~~' (_/~~' `-'\_)
> It's a widdle,widdle, widdle pud (When I wake up, I'm gonna get
> a CAT scan, "the santa clause")
> http://home.earthlink.net/~maryf
Mary...Stop playing with your food!
TOM KAN PA
>Ok, here goes (reading the ingredients off Kraft Velveeta Slices "prepared
>cheese product":
>paprika,
I think they could use a little less paprika!
tom kan pa
Calabria
>
>VELVEETA contains a blend of natural cheeses and other wholesome
>ingredients
This is not reassuring, Dimitri :-) >>
ok this doesn't come with credentials, but I heard someplace awhile ago that
Velveeta has lots of soy products in it.
cheers
Rox
---------------------------------------------------------
"What does the fish remind you of?"
"Other fish"
"And what do the other fish remind you of?"
"Other fish."
-Joseph Heller, Catch22
Michael Edelman
meat in it.
eromlignod
Don A. Gilmore
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