Is Velveeta Real Cheese? Here's What It's Actually Made Of (2024)
wendy leigh
·3 min read
Cheese is mysterious on many levels, from medieval monastery cheesesto Tibetan yak curds, Indian paneer, and countless unique cheeses from France and across Europe. America has its own share, with small artisan cheesemakers on the rise, and states like Wisconsin reportedly doling out at least 2 billion pounds of cheese every single year. But ask anyone to name a uniquely American cheese, and it's likely that the ultra-processed cheesy Velveeta gets a mention. It's one of those ever-present, widely distributed, and wildly popular "cheeses" perched on grocery shelves across the nation. But is calling it a cheese even accurate?
The answer to that is a bit nuanced, but Velveeta in its current form is inherently (and unfortunately) not a real cheese. By the defining standards of the FDA, it's instead classified as a "pasteurized process cheese product." This is a 2002 re-classification from its former grouping amongst items considered "cheese spreads." Earlier still, at its very beginning in 1918, it actually was a genuine cheese, albeit one made from scraps of various cheeses such as cheddar, Colby, and Swiss, plus an emulsifier. Little of that applies in today's version of Velveeta.
Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture. It also contains whey, canola oil, milk protein concentrate, modified starch, salt and a string of other additivesfor things like preservation, its bold orange color, and that velvety smooth texture from which its name derives.
Regardless of what's on the ingredient list, and despite it being a cheese "product" rather than actual cheese, Velveeta continues to get lots of love. For decades, it's been part of a cherished tradition of making aqueso dipwith diced Ro*Tel tomatoes and chilies for tailgating parties. The magic is its luscious meltability which, unlike real cheese, doesn't separate when heated.
Perhaps nostalgia keeps the love lights burning for Velveeta, with its happy-sunshine color and gooey warmth. But Kraft, which bought the Velveeta brand in 1927, keeps things fresh with new incarnations of the longtime American favorite. It now offers a line called Cheesy Bowls with microwavable pasta dishes such as chicken alfredo, bacon mac & cheese, and lasagna with meat and creamy Velveeta sauce. There's also one-pan skillet Velveeta dinner kits, shredded Velveeta, sauce packets, and various new flavors of Velveeta slices for making easy grilled cheese sandwiches and casseroles.
Those who adore Velveeta in all its faux-cheese glory may or may not embrace the ventures into new territory. But it's likely here to stay, per annual sales. Though Velveeta revenue appeared to be sliding in 2018 and 2019, still holding around the $1 billion mark, it shot up again in 2020. Kraft in its dubious marketing wisdom even introduced a cheese-scented Velveeta nail polishand a Veltini martini created with, you guessed it, cheese-infused vodka. And let's not forget theVelveeta and Compartés Chocolate Truffle collaboration.
Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese. However, it does contain many of the same ingredients that make cheese, namely milk and cheese culture.
Enjoying Velveeta occasionally as part of a balanced diet might not be detrimental. However, if you're looking for a healthier cheese option, consider natural cheeses like cheddar, swiss, or mozzarella, which are generally lower in fat, sodium, and additives, and offer a more significant nutritional profile.
A more accurate description would be something like cheese products, or cheese foods—they're actually mixtures of old cheese bits blended smooth by emulsifiers, then processed to be melty.
Since our founding in 1953, Sargento has been dedicated to innovation. We do what we do for the love of 100% real, natural cheese; from ahead-of-its-time packaging to unique varieties, from industry firsts to industry bests.
Processed cheeses differ from natural cheese by not being made directly from milk but from various ingredients such as natural cheese (usually), emulsifying salts, milk solids, butter oil, other dairy ingredients, vegetable oils, or other ingredients (Fox et al., 2000; see Chapter 46).
Which cheese is healthiest? Cottage cheese is probably the healthiest cheese, Rizzo says. “It's lower in saturated fat and higher in protein than most other cheese,” she explains.
No, there's no plastic. But there are emulsifiers that bind the cheese's components tightly and do not lose their hold with a sudden increase in temperature. They do, however, let go with prolonged heating at a lower temperature. There is nothing devilish here, just some clever chemistry.
The best substitute for Velveeta is another processed cheese product, such as American cheese or Cheez Whiz. Since Velveeta isn't actually cheese, substituting in real cheese will not guarantee the same results — part of Velveeta's processed charm is its fluid texture and ability to melt easily.
But since those November hikes, Kraft Heinz said in the letter, it has faced “constrained supply, logistic bottlenecks and weather-driven crop losses.” The company's costs have increased, including on raw ingredients and freight, leading it to bump prices yet again.
Unopened packages of VELVEETA are shelf-stable and should be stored in a cool, dry place up until the date stamped on the package. Opened packages should be wrapped tightly in plastic wrap and refrigerated. For the best results, be sure to use within 8 weeks after opening.
Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese. However, it does contain many of the same ingredients that make cheese, namely milk and cheese culture.
Boar's Head American Cheese is a pasteurized process cheese that is made with 100% cheddar cheese for smooth textured cheese with amazing melting qualities. Boar's Head American Cheese is great for hot and cold applications alike.
No real cheese in there so the FDA forced Kraft to change the label to “cheese product” instead of a “cheese spread.” Even so, bet you didn't realize that Velveeta actually doesn't contain any real cheese these days. Clearly, Velveeta has expanded over the years.
Pasteurized Process Cheese Food is only required to contain 51% natural cheese. Sargento® Slices are always 100% real, natural cheese. Because 100% real, natural cheese belongs on your sandwich.
The FDA calls it “pasteurized processed American cheese food.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. So each Kraft American single contains less than 51% curds, which means it doesn't meet the FDA's standard.
Cracker Barrel Aged Reserve Cheddar cheese is carefully cured for a rich, distinct, and balanced flavor. Our high standards come from a belief that cheese making is an art perfected by experts with decades of experience. The deliciously different taste of Cracker Barrel cheese will keep you coming back for more.
Our Tillamook Cheddar Cheese recipe contains four natural ingredients: cultured milk, enzymes (rennet), salt, and annatto. Annatto is a natural coloring extracted from the seeds of annatto trees grown in the tropics; it is responsible for that beautiful Tillamook Cheddar yellow color!
Yes.It's made by a traditional cheese-making process, using just 4 ingredients for Babybel ® Original and Light: pasteurised milk, lactic ferments, vegetarian rennet and salt. Why does Mini Babybel ® contain salt? Salt is an important part of the traditional cheese-making process.
And then there's processed cheese food or product, like Velveeta and most packaged cheese singles. The former has more fat (an average of 45%), resulting in a rich, velvety mouthfeel (want), while the latter can have as little as half the fat (around 23%), tasting watery and bland (don't want).
Government cheese is "pasteurized process American cheese", a term with a standard of identity. It is produced from a variety of cheese (Cheddar cheese, Colby cheese, cheese curd, or granular cheese), made meltable using emulsifiers and blended. Other ingredients specified in the standard of identity may be used.
If you've ever tasted what's known as “government cheese,” you won't soon forget it. Its flavor was described as somewhere between Velveeta and American cheese and smacked of humiliation or gratitude for the people who couldn't afford not to eat it. Its color, an almost neon orange, was eye-catching.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
