Velveeta cheese

Velveeta is a brand of processed cheese product that was first created in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York. Originally developed as a way to salvage broken cheese wheels, Velveeta has become known for its smooth texture and melting properties. It is now manufactured by Kraft Foods.

History

Velveeta was invented by Emil Frey, who named the product after the velvety texture of the processed cheese. The Monroe Cheese Company was later acquired by Kraft Foods, which has marketed Velveeta since the 1920s. The product was initially advertised as a healthy food and was used in various home recipes during the Great Depression.

Composition and Production

Velveeta is made using a mix of older cheeses and an emulsifying agent, which gives it a stable consistency. It is classified as a "pasteurized processed cheese spread," a term that indicates it includes additional ingredients such as milk proteins and stabilizers. The cheese is known for its ability to melt smoothly, making it a popular choice for dishes like queso dip, macaroni and cheese, and cheeseburgers.

Nutritional Information

Velveeta is high in fat and sodium, which has led to some health concerns. However, it also provides a source of calcium and protein. The product is often used in small quantities to enhance flavor in various dishes.

Cultural Impact

Velveeta has become an integral part of American cuisine, particularly in comfort foods and quick recipes. It has also been featured in various cultural references, including television shows and cooking shows, highlighting its widespread recognition and popularity.

Controversies

The product has faced criticism for its high levels of processed ingredients and additives. Nutritionists often advise moderation in its consumption due to its high sodium and fat content.

See Also

• Processed cheese
• Kraft Foods
• Cheeseburger
• Macaroni and cheese